It’s fall.
Fall is mushroom season here and this time of year one will see empty cars by the side of the road. The occupants are off in the woods, either searching for mushrooms or hunting.
I stay out of the woods.
If there are people foraging for mushrooms they will be very unhappy to see other people in the same area.
If there are people hunting I will be very unhappy to be in the same area.
Our friend from Spain gave me lessons in mushroom foraging, and when I was with him, I happily picked and ate the mushrooms.
Now I prefer to buy mine in the markets. It’s easier and much less stressful when it comes to the eating part.
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PrintChicken & Mushrooms
This is an easy, skillet main course. Serve with rice or potatoes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Chicken
- Method: Skillet
Ingredients
- 2 chicken breasts, (12oz, 360gr) boneless, skinless
- 1 onion, sliced
- 4oz (120gr) mushrooms, cleaned, sliced
- 2 tbs Dijon-style mustard
- 1/2 cup (4oz, 120ml) chicken broth
- 1/3 cup (3oz, 90gr) Greek yogurt
- 1 tsp thyme
- 1/2 tsp cumin
- 1 tbs olive oil
Instructions
- Heat oil in medium skillet.
- Add chicken breasts and brown on both sides, about 7 minutes total. Remove.
- Add onions, mushrooms, cumin to skillet and sauté 5 minutes.
- Return chicken to pan, add mustard, thyme, chicken broth, cover, turn heat to low and simmer 15 minutes, until chicken is cooked through.
- Remove chicken and keep warm.
- Increase heat and simmer until pan sauce is reduced.
- Add yogurt to skillet, stirring well to combine.
- Spoon mushroom sauce over chicken and serve.
Notes
Reducing the liquid makes an easy pan sauce that is thickened slightly by the yogurt. You can substitute sour cream. If using plain yogurt remove the skillet from the heat before adding.
I cut the chicken breasts in half – it’s just easier.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 366
- Sugar: 5.6 g
- Sodium: 720 mg
- Fat: 14.3 g
- Saturated Fat: 3.2 g
- Trans Fat: 0 g
- Carbohydrates: 9.5 g
- Fiber: 1.6 g
- Protein: 45.4 g
- Cholesterol: 131.5 mg
Keywords: chicken breasts, mushrooms
It was a beautiful day for a bike ride…. A bit chilly, but it is fall and we try to be prepared.
There are no longer any kids on the paths and most of the bike-campers are gone for the season. That lets us stop and look at stuff that we normally just ride by.
Like this cute little café. They were closed today.
Ecluse is French for locks so this is on the No. 50 lock on the canal. The old lock-house is on the other side of the canal and not nearly as interesting.
They were closed all of last year but have been open on warm days in the summer this year.
They’ve recently given it all a fresh coat of paint and added a few things to the terrace.
Like this bike-riding skeleton:
Good to see that he still has his helmet on.
Next summer we’ll stop for an ice cream.
That café is adorable! I love little places like that. They’re cozy.
I love mushrooms. I love them in almost everything but desserts. I’ll have to send you my ‘cheesy chicken’ recipe for lack of a better title. I think you’d like it. I have a bag of Morel spores hanging on my fridge. I think I’ve finally found a spot in the yard where I can spread them that they’ll remain undisturbed and maybe in a couple years, I’ll have my own little area to pick from. I always have to laugh when I see posts in the group pages here of people asking where the best places to pick are. Of course, they never get a straight answer and they always wonder why…
I’m thinking it might be under new ownership as they have really fixed it up in the last few weeks.
People have been shot over lesser offenses than infringing on someone’s mushroom spot. I love morels but they are very expensive here and not very common. I think I’ve bought them twice in all the years I’ve lived here. Good luck with yours.
The spores were $30 for about a quarter cup. Pretty expensive since their in medium so who knows how many are actually in there! And I have no way of knowing if they’ll even grow so it’s going to be an experiment. But your comment about people being shot for less has certainly happened here as well. I used to get shaggy manes in my front yard. Hundreds and hundreds of them! They’re delicious but I had to put a temporary fence up because you can’t believe the people that would stop and just crawl all over the yard trying to harvest them, not giving a thought to the fact that really, this was someone’s personal property…we don’t live there anymore and I don’t see them out here now. I’ll email the recipe later today 🙂
And, please – cheesy chicken recipe
Love the painted mint trim on the cafe !
I do too! We are definitely going to stop next time it’s open. I want to see inside.