Stove Top Chicken Breasts With Vegetables and Fresh Mushrooms
By patriciafulda on July 16, 2013
Prep Time: 20 mins
Total Time: 1 hr 30 mins
About This Recipe
"This takes advantage of the huge Perdue chicken breasts now available to make a stove top dish that only requires 70 minutes to cook!"
extra large chicken breasts, skin on and bone in
( not margarine)
yellow onion, diced
1 1/2 cups
chicken bouillon cubes
yellow onions, peeled and halved
yukon gold potatoes, unpeeled and cut in quarters
carrots, peeled, cut lengthwise, and then cut horizontally in 3-inch segments
cornstarch, mixed with
( not margarine)
Film the bottom of a very large kettle or Dutch oven, add butter, and cook over medium heat until butter is melted. Raise heat and brown chicken breasts on both sides; remove from kettle or Dutch oven.
Add diced onion and cook until onion is transparent. Add chicken breasts back into kettle or Dutch oven and add remaining onions, water, salt, chicken boullion, parsley, bay leaf, and thyme. Bring contents to a boil, cover, and simmer for 10 minutes.
Add potatoes, carrots, and mushrooms, raise heat to bring contents to a boil, cover, and simmer for 50 minutes.
Remove meat and vegetables to a warmed vegetable dish. Raise heat to high and boil liquid for 10 minutes. Mix cornstarch with water, stir in, and boil until sauce is glossy and slightly thickened. Add butter, stir until butter is melted, and pour sauce over the meat and vegetables.
Cut chicken breasts in half horizontally for easy serving and add salt and pepper to taste.
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Stove Top Chicken Breasts With Vegetables and Fresh Mushrooms (cont.)