Chicken with Mushrooms and Potatoes in a Pan – Easy Recipe
These days, the most precious thing we have is probably time. Free time especially, there's never enough of it. And a day, as we all know, has 24 hours, not 42. Long-awaited sleep, then morning arrives out of nowhere. And round it goes again.
You wake up in the morning, wash your face, and need some breakfast. But there's no time at all, I mean absolutely none. Making a quick breakfast becomes task number one.
A quick and, most importantly, wholesome dish is chicken with mushrooms and potatoes. It doesn't take much time or effort. That said, you could also make potatoes with mushrooms or a button mushroom and potato stew.
All the ingredients are easy to find and are probably already in your fridge.
Chicken fillet, a few mushrooms and everyday vegetables guarantee a good breakfast: tasty chicken with mushrooms and potatoes, or chicken with potatoes without the mushrooms.
Sides for chicken
Ingredients
2 servings
- Chicken (fillet) 1
- Button mushrooms 200 g
- Potatoes 3-4
- Onion 1
- Carrot 1
- Garlic 2-3 cloves
- Olive oil 50 ml
- Black pepper, chili pepper, coriander, salt to taste
Step-by-step recipe
- We'll make this chicken with mushrooms and potatoes from chicken fillet and button mushrooms. Thaw the chicken fillet and trim off any membranes and bits of bone. Cut the fillet into small pieces.
- Peel the onion and cut it into thick strips. It's easiest to slice along the bulb, that way the onion is less likely to cook down into mush. Peel the carrot and dice it.
- Heat olive oil in a frying pan and let it warm for 2-3 mins so its distinctive smell fades a little. Fry the chicken pieces in the oil for 3-4 mins, stirring.
- Add the carrot to the browned chicken and keep frying for a few more minutes.
- Next, add the sliced onion. Fry the chicken and vegetables in an uncovered pan, stirring often. The heat should be medium-high or even high. You want the chicken and vegetables to brown well. The onion will turn lightly golden and the carrot will soften.
- Wash the button mushrooms and clean off any remaining growing medium. Cut the mushrooms into 4-6 large pieces lengthwise, along the stem. Add the cut mushrooms to the browned chicken and vegetables. Season lightly with salt and pepper and add 1-2 pinches of ground coriander. If you like, add a little hot red pepper: a dish with mushrooms and potatoes tastes even better with a noticeable kick.
- Fry the chicken, mushrooms and vegetables until the mushrooms shrink down. Add the peeled, diced potatoes. Pour in a little water and let the dish simmer until the potatoes are done.
- Add more salt and heat to taste, the chicken with mushrooms will only benefit. Ideally, the cooked potatoes start to break down a little, thickening the dish with a potato sauce.
- It's delicious when the finished chicken with mushrooms and potatoes is drizzled with a little olive oil flavored with garlic, chili and rosemary, the kind left over from making peppers in oil.
| Yield: | 2 servings |
| Calories: | 135 kcal per 100 g |
| Prep: | 20 mins |
| Cooking: | 40 mins |
| Ready in: | 60 mins |
| Category: | Main Dishes › Chicken and Poultry |
| Cuisine: | European |
| Rating: |
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4.4
(8)
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