Tuesday Night Mushroom Chicken

Sometimes Tuesdays are rough. And sometimes all it will take to make them better are a good dinner that doesn't take much effort. We are talking about enough effort to make you feel like you've accomplished something, but not enough that creates a bunch of dishes or takes hours to put together. I may have had one of those Tuesdays today. And I rely on Rachael Ray to come through for me when it comes to such quickly prepared meals. Tonight we tried a mushroom chicken recipe based on a Fast Idea from the latest issue (May 2013) of EveryDay with Rachael Ray.

The controlled effort here is slicing your own mushrooms. So if your Tuesday was rougher than mine, feel free to pop open a can instead.

Here's what you'll need...

4 thinly sliced boneless, skinless chicken breasts
olive oil
salt and pepper to taste
8 oz sliced mushrooms
1 teaspoon chopped thyme leaves
1 cup vegetable broth
1 1/2 tablespoons flour

Let's get started...

1. Season a skillet with oil, salt, and pepper over medium high heat.

2. Cook chicken thoroughly.

3. While chicken is cooking, slice mushrooms.

4. Once chicken is cooked, remove and set aside.

5. Replace with sliced mushrooms and toss in oil.

6. Once softened, add broth and thyme. Bring to a gentle boil, then reduce heat.

7. Add flour and stir to thicken mushroom gravy.

8. Return chicken to skillet until warm.

9. Plate or serve family style directly from the skillet.

See how simple that was!? We served our chicken with brussel sprouts and sliced bread, but it would be great over noodles or potatoes. And, because we like to drown our tough day woes in food, we enjoyed some chocolate walnut banana oat cookies for dessert. All  worth it and Tuesday night is looking up.