Ingredients:
2 (6 ounce) boneless chicken breasts
kosher salt
fresh ground black pepper
3 tablespoons extra virgin olive oil
10 fresh white mushrooms, sliced
2 shallots, halved
2 sprigs fresh rosemary
1/2 cup chicken broth
2 tablespoons flour
1/2 lemons, juice of
Directions:
Preheat the oven to 350 F.
Season the chicken on both sides with a generous amount of salt and pepper.
Place a cast-iron or regular ovenproof skillet on the stove over medium heat.
Drizzle the pan with the oil and lay the chicken in the pan.
Cook for about 5 minutes until the begins to brown.
Throw in the mushrooms, shallots, and rosemary.
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.
The last thing to make is a quick gravy using the flavors left in the bottom of the skillet.
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.
Return the skillet to the stovetop.
Drizzle olive oil in the pan, and whisk in the flour.
Stir in the broth and lemon juice and cook over medium heat, scraping up the flavors with a wooden spoon.
Stir gravy, about 5 minutes.
Remove rosemary, and spoon gravy over the chicken.
Servings: 2
Time preparation: 10 min.
Time total: 30 min.