Lemony Mushroom Roasted Split Breasts
July 28, 2021 • 0 comments
- Prep Time:
- Cook Time:
Directions
Ingredients:
o 2 pasture-raised Split Chicken Breasts (1 pack; 1.5-2 lbs.)
o 1 pint Oyster Mushrooms; pulled apart or roughly chopped
o ¾ - 1 cup reduced Chicken Bone Broth (see notes)
o ¼ cup freshly squeezed lemon juice
o 1 Tbsp. arrowroot powder (or corn starch)
o 1 medium-large shallot; finely sliced
o 1 Tbsp. butter or ghee
o 1 tsp. cooking oil
o ½ tsp. coarse kosher salt
o ¼ tsp. freshly ground pepper
o ¼ tsp. garlic powder; divided
o Poultry seasoning
Directions:
1. Rinse split breasts under cold running water, being careful not to splash. Remove to a plate and pat dry.
2. Preheat oven to 400-degrees and begin to warm a large cast iron (or other heavy-bottom, oven-safe) skillet over low heat.
3. Season both sides of chicken breasts with salt and pepper. Season with garlic powder, reserving a small amount, followed by a light sprinkling of poultry season.
4. Increase temperature under skillet to medium-high. Add butter or ghee, followed by mushrooms, finely-sliced shallots and remaining garlic powder. Sautee for a few minutes until mushrooms just begin to crisp on the edges and shallots begin to soften. Remove to a plate.
5. Add oil to the skillet, followed by seasoned breasts, skin-side-down. To more evenly crisp the final product, you may weigh the breasts down in the skillet with another heavy pan. Cook for about 4-5 minutes, or until lightly-browned skin easily releases from the pan. Remove briefly to a plate.
6. Whisk together lemon juice, chicken broth and arrowroot in the skillet.
7. Replace the split breasts into the skillet, skin-side-up and put into the preheated oven.
8. Cook for 25-30 minutes, stirring the mushroom-shallot mixture in to incorporate for the last 5 minutes.
Notes:
· This is a very lemon-forward dish. If you’d like only “hint” of lemon, I’d suggest reducing the lemon juice to 1/8 cup.
· For reduced chicken broth, you can reduce a basic chicken bone broth or stock by half, simmering uncovered in a sauce pan on the stove top. Otherwise, you could use a stock concentrate or bouillon and reconstitute with less water than called for.
