Tuesday, July 2, 2013

Recipes: "Thyme Lord" Chicken and Mushrooms

Was dying to use the fresh thyme growing in my garden - am also in the hazy greatness of discovering Doctor Who. Hence the recipe and name. Although it did not quite conquer the depth and breadth of Time per se, it was an excellent main course that ended a long day deliciously - hope you think so, too.

"Thyme Lord" Chicken and Mushrooms

2 boneless, skinless chicken breasts
salt and pepper to taste 
1/4 tsp + 1/8 tsp garlic powder
1 cup whole button crimini mushrooms
1/8 cup fresh thyme leaves
1 TB balsamic vinegar
1/3 cup dry white wine
2 TB butter, cut into 12 chunks
2 sheets aluminum foil, 12" x 16" each

1. Preheat oven to 425 degrees. Place your two sheets of aluminum foil directly on top of each other. Fold in three sides to form a pocket, leaving one of the longer sides open. Fold it in enough that you will keep liquid in but not lose too much ground inch-wise. Place your pouch on a baking sheet with sides.

2. Season chicken breasts liberally on both sides with salt, pepper and garlic powder (splitting this quantity evenly between all four sides). Add seasoned chicken breasts to a bowl with all remaining ingredients and toss together. Pour this mixture and all liquid into your aluminum pouch and close the open side. Gently shake the bag from side to side to even out ingredients and place baking sheet + pouch on the stove top. Light your burners on high under the baking sheet for one minute to activate the heat in the tray. Turn off burners, and place tray on the middle rack of the preheated oven.

3. Bake for about 25 minutes (if your chicken breasts are very thick, you may want to butterfly them for this recipe). Remove from oven and allow to cool a couple of minutes before cutting open the foil.

Serve immediately after opening. Spoon mushrooms and some additional sauce over the chicken for plating. This is a relatively healthy and light recipe. I'm going to use it regularly this Summer (particularly on rainy evenings when we can't grill out). I recommend serving it with the roasted green vegetable of your choice. Next time, I'm trying brussel sprouts for sure. Happy eating, friends.

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