Tuesday, June 18 2013, 10:06 AM MDT
Oven Roasted Chicken with Curried Mushrooms
As Aired On January 31, 2013
Recipe Courtesy Of Victoria Topham, Pinon Market
2 T Good Quality Olive Oil, divided
2 Boneless, skinless chicken breast
3 t Curry powder, divided
Kosher Salt and freshly ground black pepper
1 Large Yellow Onion, Sliced
3 Cloves Garlic, Minced
2 C Oyster Mushrooms (you may substitute any mushroom you choose)
¼ Cup Scallions, thinly sliced
2 T Fresh Basil, chopped
2 T Fresh Parsley, minced
1.) Preheat oven to 375 degrees. Prepare chicken palliard.
2.) Place chicken breast flat on cutting board. With knife held parallel to cutting board, cut breast in half horizontally.
3.) Combine 1 t ea curry powder, salt and pepper in small bow. Season both sides of chicken breast liberally with mixture.
4.) Lightly drizzle with Olive Oil or spray with Pure Olive Oil pan spray. Set aside
Cut mushrooms into 1" pieces and set aside.
5.) Heat 1T oil in a large oven proof skillet over medium high heat.
6.) Add sliced onions to pan and sauté until onions and lightly browned and carmelized.
7.) Add minced garlic and sauté briefly.
8.) Add mushrooms, remaining curry powder, basil and scallions to skillet. You may need to add a little more oil or water to prevent sticking.
9.) Sauté for 1 minute. Push mushroom mixture to side of pan and carefully add chicken breasts. Place an equal amount of the mushroom mix on each breast.
10.) Bake for 15 - 18 minutes or until chicken is cooked through and reaches an internal temp of 165 degrees
(Copyright 2013 Sinclair Broadcasting Group.)