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 ½-inch-thick (depending on how much you like mushrooms or what you have on hand)
- 4 garlic cloves, halved
- ½ c. grass-fed butter (regular is fine too)
- 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.
- 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.
- 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.
- Serve chicken on top of mashed potato or cauliflower puree, topped with mushrooms, and drizzled with brown butter. Garnish with chopped parsley.