Le Food Snob

Brown Butter Braised Chicken and Mushrooms

Scroll down to content

Have you ever braised meat? I don’t think I have. I don’t think I’ve ever even contemplated it actually. Until the other day when I got the idea in my head that I wanted to braise chicken in browned butter. I was actually cooking a teeny tiny chicken breast in some butter over a medium low heat which browned the butter and cooked the chicken. It was delicious! I served it over some cauliflower puree.

So I searched the internet for a similar looking recipe and found a regular braised chicken and mushrooms recipe at Martha Stewart’s website that I adapted to my own brown-butter taste.

O.M.G. It was so delicious. I added mushrooms and garlic as was called for in Martha’s recipe and it turned out even better than my accidental braised chicken breast I made the day prior. The best part is that the dish was super simple to make even though “braise” sounds daunting. At least to me!


  • 4 boneless, skinless chicken breasts (about 6 ounces each)
  • Coarse salt and ground pepper
  • 2 T. olive oil
  • 8 to 16 oz white mushrooms, wiped clean and sliced 1/2-inch-thick (depending on how much you like mushrooms or what you have on hand)
  • 4 garlic cloves, halved
  • 1/2 cup grass-fed butter (regular is fine too)


  1. Season chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high. Add chicken, and cook until light golden brown, 2 to 3 minutes per side. Transfer to a plate and set aside.
  2. Add remaining oil to the skillet. Add mushrooms and garlic; season with salt. Cover and cook over medium heat until mushrooms release their juices, approximately 2 to 3 minutes. Remove the lid and cook over medium-high heat, stirring occasionally, until mushrooms are golden, about 4 to 5 minutes.
  3. Add butter and return chicken to skillet. Cover, reduce heat to medium low, and simmer until chicken is cooked through, about 10 to 12 minutes depending on the size of the breasts.
  4. Serve chicken on top of mashed potato or cauliflower puree, topped with mushrooms, and drizzled with brown butter. Garnish with chopped parsley.

Recipe rating: 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Internet Marketing Tips

Everything about internet marketing

Cook the Beans

inspired by ingredients, smells and Travels, vegan & vegetarian

Tastes of Health

Passionate about Health, Fitness and easily prepared Delicious Food

Road to a Healthier Life

Steering You towards a Healthier Happier Life

Insightful Geopolitics

Impartial Informative Always


If I knew you were coming I'd have baked a cake...

The Urben Life

A food and lifestyle blog by Jenna Urben

Cooking Adventures

A Culinary Journey


Welcome to my Kool Kosher Kitchen where food is fun and fun is to create food!

You Can Do It

This is not phraze .You can do everything you want

Dining with Donald

Donald on dining in and out

Little Lilly Meets the World

Every step is a memory


From cheeseburgers to foie gras — eat what you hanker for.


The holiday you take when you're not taking a holiday.

Spoon of Happiness

homemade food inspiration

In The Kitchen With Gianna Trzesniewski

Simple recipes that create a "WOW" factor for the people sitting next to you at the dinner table.


Learn Goan and Indian Recipes

frauke's foodelicious fritid

baking across borders - exploring new recipes from Denmark and around the world

%d bloggers like this: