Braised Chicken With Mushrooms

In ‘ Williams-Sonoma: Simple Suppers’

• Ready In: 1 hr
• Serves: 4

Ingredients

• 4  bone-in skin on chicken breast halves (1 Ã 1/2 lb. total weight)
•  salt
•  fresh ground pepper
• 3  tablespoons unsalted butter
• 1  small yellow onion, chopped
• 1  lb mushroom (wild or cultivated)
• 1⁄4 cup madeira wine or 1⁄4 cup dry sherry
• 1  tablespoon Worcestershire sauce
• 1  tablespoon  chopped fresh tarragon

Directions

1. Season the chicken generously with salt and pepper.
2. In a large frying pan over med-high heat, melt 2 T of the butter.
3. Add the chicken and cook, turning once or twice, until golden brown on both sides, about 8 minutes total.
4. Transfer the chicken to a plate.
5. Melt the remaining 1 T butter in the pan over medium heat.
6. Add the onion and sauté until barely softened, about 3 minutes.
7. Add the mushrooms and sauté until their juices are released, about 5 minutes.
8. Stir in the Madeira and Worcestershire sauce.
9. Return the chicken and any juices from the plate to the pan, and spoon the mushrooms over the chicken.
10. Cover, reduce the heat to med-low, and braise the chicken until opaque throughout, 20-25 minutes.
11. Stir in the tarragon and season to taste with salt and pepper.
12. Divide the chicken among dinner plates, spoon the mushrooms over the chicken, and serve.