Chicken with Mushrooms inspired by Remarkably Bright Creatures and The Weekly Menu #LitHappens

Chicken cutlets smothered in a mushroom sauce that has no cream.  Time to lighten meals up for the warmer weather.  

I was inspired to make this recipe while reading the fun, quirky novel Remarkably Bright Creatures.....

This is the author's first novel and I loved it.  Yes, it is silly and predictable.  But the characters are people with whom I would love to be friends.  I enjoyed listening to the audible book while taking my daily walks.

The novel follows Tova, a recently widowed woman approaching her 70's.  Losing her husband has exasperated the loss she suffered when she lost her son 30 years ago at the age of 18.  When she is notified that her last living relative, a brother from whom she had been estranged, has passed away Tova feels as if she is all alone in the small town in which she has spent her entire life.

Tova's only joy in life comes from pride in work well done.  She cleans the town's aquarium after closing each evening. This suits her fine because it is a solitary position and she need not put on a front for anyone.  She develops an unlikely friendship with the Giant Pacific Octopus who resides in the Aquarium and chapters of the story are narrated by him......which is the quirky and fun part of the novel.

Tova is invited to dinner one night, prepared by the local grocer in his home.  As she enters the home she is met by the declicious aroma of cooking mushrooms, which the grocer, Ethan, places on top of chicken breasts.  Thus my inspiration for this meal.

I enjoyed this novel so much that I have suggested it as an upcoming read for our Lit Happens on line book club.  I am also linking up with Foodies Read.  

My son, Chuck and I, on vacation last year when he had just turned 46.

I can't imagine life without family, however I completely understand that family does not always mean blood relations.  This past week we celebrated 3 family birthdays, one of which was for my biological son and the other 2 for children that we took in as teenagers but who have been family for over 15 years. 

My daughter Jessica and the Angel Face as we sing for her 31st Birthday.

Frank with Max when he visited last month.  His birthday was yesterday.

We also celebrated the loss of a friend who was as dear to me, perhaps dearer, than a blood relative.  It's been 2 years since I lost her and I still have a huge hole in my life where she belongs.

My Kirsie.....always with a smile on her face.

This upcoming week is filled with celebrations as well.  Frank and I will be celebrating 31 years of marriage.  We will be celebrating Frank's 72nd year on Thursday with a party next Sunday. 

We have invited the neighbors over this weekend.  Our neighbors have become extended family as well and we love spending time with them.

Of course, we always celebrate Cinco de Mayo.  This year we are having our dive family (see how I got that in there?) over to talk about our upcoming trip to Egypt on Friday night.

So here is the recipe for the chicken and the menu for food I am serving up during and in between these celebrations......Happy May!!!

Entrees, Chicken, One Skillet, Mushrooms, Sauce

Entrees, Chicken

Mediterranean

Yield: 4 servings

Author: Wendy Klik

Skillet Chicken with Mushrooms

Chicken cutlets smothered in a mushroom sauce that has no cream. Time to lighten meals up for the warmer weather.

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Ingredients

• 2 lg. boneless skinless chicken breasts.
• salt and pepper, to taste
• 1 t. oregano
• 1 t. sweet paprika
• 1 t. ground coriander
• 2 T. olive oil
• 16 oz. sliced white mushrooms
• 2 scallions, white and light green parts, sliced
• 2 cloves garlic, minced
• 1/2 c. chicken broth

Instructions

1. Cut the breasts in half horizontally making 4 cutlets.
2. Mix together salt and pepper, with the oregano, coriander and paprika. Sprinkle over both sides of the chicken cutlets.
3. Heat the olive oil in a large skillet over med high heat. Add the chicken cutlets and sear for 4 minutes without moving. Flip the cutlets and sear on the other side for another 4-5 minutes until an internal temperature of 165* is reached.
4. Remove to a platter and keep warm.
5. Add the mushrooms and scallions to the skillet and cook until mushrooms release their juices and start to soften and brown. Stir in the garlic and cook for another half a minute or so and then stir in the chicken broth, scraping up any browned bits stuck to the bottom of the pan.
6. Let cook for a minute or two until some of the broth evaporates and the remainder becomes a sauce consistency.
7. Pour over the chicken breasts and serve.

Nutrition Facts

Calories

160.57

Fat (grams)

9.07 g

Sat. Fat (grams)

1.38 g

Carbs (grams)

5.46 g

Fiber (grams)

1.79 g

Net carbs

3.67 g

Sugar (grams)

2.6 g

Protein (grams)

16.04 g

Sodium (milligrams)

230.55 mg

Cholesterol (grams)

36.75 mg

Similar Recipes

Rustic Chicken Stew

Chicken Marsala

Chicken Paprikash

https://adayinthelifeonthefarm.blogspot.com/2023/04/chicken-with-mushrooms-inspired-by.html

Property of A Day in the Life on the Farm

Saturday-Deck Party with Neighbors

Pepian de Pollo

Guatamalan Black Beans and Rice

Tortillas

Sunday Supper

Grilled Steaks 

Sweet Potato Planks

Grilled Asparagus

Meatless Monday

Grilled Quesadillas

Tuesday-Our Anniversary

Out for dinner

Wednesday

Shrimp Skewers

Spring Vegetable Rice Pilaf

Thursday-Frank's Birthday

Out to dinner with friends

Friday-Cinco de Mayo with Dive Family

Build your own Taco Bar