Pan-roasted Chicken With Mushrooms And Rosemary

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 2 (6 ounce) boneless chicken breasts
• kosher salt
• fresh ground black pepper
• 3 tablespoons extra virgin olive oil
• 10 fresh mushrooms, sliced
• 2 shallots, halved
• 2 sprigs fresh rosemary
• 1/2 cup chicken broth
• 2 tablespoons flour
• 1/2 lemon, juice of

Recipe

• 1 preheat the oven to 350°f.
• 2 season the chicken on both sides with a generous amount of salt and pepper.
• 3 place a cast-iron or regular ovenproof skillet on the stove over medium heat.
• 4 drizzle the pan with the oil and lay the chicken in the pan.
• 5 cook for about 5 minutes until the begins to brown.
• 6 throw in the mushrooms, shallots, and rosemary.
• 7 stick the whole thing in the hot oven and roast for 15 minutes until the chicken is cooked, and the mushrooms and shallots are soft and roasted.
• 8 the last thing to make is a quick gravy using the flavors left in the bottom of the skillet.
• 9 take the chicken out of the pan(leave the mushroom, shallots and rosemary in the pan) and arrange on a dinner plate to keep warm while preparing the gravy.
• 10 return the skillet to the stovetop.
• 11 drizzle olive oil in the pan, and whisk in the flour.
• 12 stir in the broth and lemon juice and cook over medium heat, scraping up the flavors with a wooden spoon.
• 13 stir gravy, about 5 minutes.
• 14 remove rosemary, and spoon gravy over the chicken.