ILoveFckingMattDamon: This looks simple and delicious! My only thought is a splash of white wine in the mushrooms would give it that finishing touch in the sauce to take it to another level. Thanks for sharing!
broke5ever: Huh. TIL a thing about mushrooms.
Originally came here to say that those definitely aren’t portobello mushrooms (which are the huge ones that people will often use to replace steaks/patties) and are almost certainly cremini/baby bella mushrooms. Some googling has led me to discover that creminis/baby bellas are just the immature form of portobellos.
So while those still aren’t TECHNICALLY portobellos in the video, portobellos and creminis/baby bellas are much more similar than I thought.
DougEECummings: Full recipe from [TipHero](https://tiphero.com/rosemary-portobello-chicken/)
**Rosemary Portobello Chicken**
Serves 4
Prep Time: 10 minutes
Total Time: 40 minutes
**Ingredients**
* 2 large boneless skinless chicken breast halves
* 1 ½ teaspoons salt, plus more to taste
* ½ teaspoon garlic powder
* ¾ teaspoon ground black pepper
* ½ cup all-purpose flour
* ⅔ pound (about 10 ounces) baby portobello mushrooms or cremini mushrooms
* 1 tablespoon olive oil
* 4 tablespoons butter, divided in half
* 1 clove garlic, minced
* ½ cup rich chicken stock (1 cup store-bought chicken stock or broth, reduced by half)
* 1 cup heavy cream
* 1 ½ teaspoons (about 1 large sprig) minced fresh rosemary
* 2 teaspoons chopped parsley, for garnish (optional)
**Directions**
1. Slice each breast in half horizontally and into 2 pieces— as if you were going to butterfly it, except cutting completely through it. If needed, pound each piece with a meat mallet so all the pieces are of uniform thickness.
1. Season the chicken with the salt, garlic powder and ground black pepper.
1. Coat the seasoned chicken in flour and shake to remove any excess. Set aside.
1. Slice the mushrooms in half or quarters if they are larger mushrooms, set aside.
1. Heat a large pan over medium-high heat, and add the olive oil and half of the butter. Add the chicken and brown well on both sides, about 2 to 3 minutes per side. Depending on how large your pan is, you may have to do this in batches.
1. Remove the browned chicken from the pan and set aside.
1. Keep the heat at medium-high and add the remaining butter to pan. Add the mushrooms and season with salt. Cook the mushrooms for about 5 minutes, or until they are nicely browned and softened.
1. Add the garlic and cook until fragrant, about 1 minute.
1. Add the chicken stock to deglaze the pan and cook for another minute. Remove the mushrooms and set aside.
1. Add the heavy cream to the remaining chicken stock and bring to a boil.
1. Lower the heat to a simmer and add the chopped rosemary. Cook the sauce until reduced by ⅓.
Add the browned chicken and mushrooms back to pan, cover, reduce heat, and cook for 5 to 8 minutes, or until the chicken is cooked through.
ExtraPlus: Doug is on a roll tonight
Alpha-Trion: This looks good. Does anyone have any improvements/suggestions?
shashankroyalt: What is stock?
ferrospork: I’m curious, what does flouring the chicken do? Normally I’d think it would give it a crispier coating, but if you then cook it in the sauce for 8 minutes later wouldn’t that negate the crispness?
pizzaazzip: Does anyone know where I can buy that pan online? It looks cool
soulcaptain: Looks great. Very simple.
zapfoe: I like this one, however the thumbnail looks like a nose that’s been cut off.
destijve: Didn’t reduce the deglazing or the cream enough. Missing pepper and some sort of acid (like white wine) in the sauce to cut through the fat.
Also chicken should have been cooked higher heat to develop better maillard
keevenowski: Anybody else think that chicken looked way under seasoned? Looked like half a peppercorn on each breast.
bubblebobby: Why do all of these people touch raw meat barehanded while wearing rings?
ippasodimetaponto: Do you remember the butter? Wtf