Easy Gourmet: Chicken with Portobellos

If you are looking for a relatively quick chicken recipe that is going to make you look like you are ready to compete on Hell’s Kitchen..well look no further. This recipe is so simple, so good, and so quick…it takes less than an hour. The portobellos are sauteed with bacon, onion, and garlic and finished with a bit of balsamic vinegar. They end up with a rich, full flavor and creamy texture that is addictively satisfying.

The chicken breast is covered with a dusting of herbes de provence, to which I added fennel pollen. If you don’t have the fennel pollen just use fennel or omit it. I baked the chicken, but  it could be grilled for even more flavor.

Served with green beans and biscuits, with the rest of the Coconut Cherry White Chocolate bars for dessert,This recipe was a big hit at our house.

Herbed Chicken Breast with Portobello, Bacon, and Parmigiano Reggiano

• 12 boneless chicken breast halves
• Herbes de Provence
• Fennel Pollen
• Kosher salt
• 3 cups sliced portobello mushrooms
• 4 slices applewood smoked bacon, chopped
• 6 cloves garlic, chopped
• 1 large onion, chopped
• 3 tbs balsamic vinegar
• Salt and pepper to taste
• 4 ozs or so of good Parmigiano Reggiano

1. Preheat the oven to 375F
2. Lay the chicken in a large pan with sides and sprinkle it liberally with the herbs.
3. Sprinkle it with salt and put in the oven.
4. Cook until it reaches an internal temp. of 165F
5. Saute the bacon until it is done and crisp.
6. Pour off the fat and reserve it.
7. Add the onion to the pan and saute until transparent.
8. Add more bacon drippings as  needed to to keep the vegetables from sticking and scorching.
9. Add the garlic and saute three minutes.
10. Add the mushrooms and stir ingredients together.
11. Cook slowly, stirring often, until mushrooms are tender.
12. Add 3 tablespoons of balsamic vinegar and allow to simmer for about 3 minutes.
13. Taste and adjust seasoning, adding salt and pepper as needed.
14. Add the mushrooms
15. Spoon some of the mushrooms over each chicken breast and garnish with a few shavings of Parmigiano Reggiano.

Serves 12

images:marye audet