Though the name of this recipe is ordinary, the flavor is anything but, thanks to its use of rendered sausage fat, which makes everything it touches taste meatier, including the chicken breasts and mushroom pan sauce. Introduce this ultra-forgiving technique to any friend who’s intimidated by cooking to prove just how easy it is to pull off a gorgeous dinner.
Ingredients
- 1 (6 ounce) sweet Italian sausage link
- 2 (6 ounce) skin-on, boneless chicken breasts
- 1 pinch salt to taste
- 1 pinch freshly ground black pepper to taste
- 1 pinch cayenne pepper, or to taste
- 2 tablespoons olive oil
- 1 ½ cups beech mushrooms
- 1 red onion, diced
- ½ cup white wine
- 2 tablespoons cold butter
- 2 tablespoons chopped fresh parsley, divided
Directions
Step 1
Place sausage in an oven-safe skillet over medium heat. Poke holes into the sausage with a fork. Cook, turning as needed, until browned and firm, 5 to 7 minutes. Transfer to a plate and let cool to room temperature.
Step 2
Preheat the oven to 400 degrees F (200 degrees C).
Step 3
Season chicken breasts with salt, pepper, and cayenne. Refrigerate sausage until ready to use.
Step 4
Heat oil in the same skillet over medium-high heat. Sear chicken breasts, skin-side down, until browned, 5 to 6 minutes.
Step 5
Meanwhile, cut off the base of the mushrooms and separate individual segments. Dice cold sausage.
Step 6
Flip chicken breasts over and sear on the opposite side, 2 to 3 minutes more. Set aside on plate.
Step 7
Add red onion, sausage, and mushrooms to the skillet. Season with salt. Cook and stir until mixture begins to brown, about 5 minutes. Turn off heat and return chicken to the skillet, skin-side up.
Step 8
Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Step 9
Transfer chicken to serving plates. Cover skillet handle with a towel; place over high heat. Cook and stir sausage mixture until caramelized, about 1 minute. Pour in wine and simmer until reduced by about half, about 2 minutes. Reduce heat to low and toss in butter and 1 tablespoon parsley. Stir frequently until butter melts.
Step 10
Spoon sauce over the chicken. Garnish with remaining parsley.
Chef’s Notes:
Use any type of pork sausage and mushrooms you prefer.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 851 | |
% Daily Value * | |
Total Fat59g | 76% |
Saturated Fat21g | 103% |
Cholesterol179mg | 60% |
Sodium1367mg | 59% |
Total Carbohydrate13g | 5% |
Dietary Fiber2g | 6% |
Total Sugars5g | |
Protein54g | |
Vitamin C10mg | 52% |
Calcium66mg | 5% |
Iron4mg | 19% |
Potassium884mg | 19% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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