Chicken with Mushrooms and Vegetables

The health benefits of mushrooms are unbelievable! UCLA Health has a whole web page devoted to them. According to them, they decrease your cancer risk, lower cholesterol, protect brain health and more! We like to use mushrooms any chance we get.
With the warmer weather, we present a simple but tasty one pan dish containing a full pound of mushrooms. When you buy a pound of mushrooms, it may look like a lot but they shrink quite a bit when cooked.
Fresh is always best for mushrooms and that’s why we turn to our local farmers markets. Our Saturday Old Town Newhall and Wednesday Canyon Country Farmers markets host a mushroom farmer that grows a wide variety of mushrooms including shiitake, oyster, lion’s mane and more.
All of the ingredients in this dish can be found at our local farmers markets. This includes the ranch direct chicken that is raised without corn and soy along with vegetables that are picked and at the market within 12 to 48 hours. We are using asparagus right now when we make this ourselves. It’s in season and delicious.
Finishing off this dish is a simple sauce made of white wine, butter, garlic and lemon juice. Our Saturday Farmers market hosts Dancing Crow Vineyards who makes several white wines. These work well to make the sauce and also pair well when serving the dish.
What we like most about this recipe is it goes together in about 20 minutes. Although it can be served with rice or mashed potatoes, it is great on its own. Plus, you would only use one pan and then there’s less mess to clean up. Simple, easy and delicious!
The Old Town Newhall Farmers Market operates every Saturday from 8:30 until 1pm in the parking lot of the Old Town Newhall library. The Canyon Country Farmers Market operates every Wednesday from 4pm until 8pm in the parking lot of the Canyon Country Community Center. Both markets are certified farmers markets and operate year round, rain or shine. The markets can be found on Facebook, Instagram or at www.newhallfarmersmarket.com and www.canyoncountryfarmersmarket.com.

INGREDIENTS:
4 split chicken breasts
1 lb mushrooms of choice
1/2 lb vegetables of choice
2 minced garlic cloves
1 T fresh herbs of choice optional
1/2 T cornstarch
2 T lemon juice
1 cup white wine
1 T paprika
butter
olive oil
seasoning salt

INSTRUCTIONS:

Slice mushrooms. Add olive oil and butter to pan and heat until melted and combined. Add mushrooms and cook over medium heat until done, seasoning if desired. Remove mushrooms from pan and set aside.
Prep vegetables and add to pan and cook, adding more butter or olive oil if needed. Season if desired. Cook until done and remove from pan and set aside.
Season chicken breasts with seasoning salt and paprika on one side. Add olive oil to pan if needed and add chicken breasts (seasoned side down) to hot pan. Season top side of chicken breasts with seasoning salt and paprika. Flip and continue cooking until done. Do not overcook chicken (we cook ours to 150 degrees internally). Remove chicken and set aside.
Add about 1TB butter and 1TB olive oil to pan. Add minced garlic and combine over medium heat. Allow to cook for about 60 seconds. Add 2TB lemon juice and 1 cup white wine. Used spatula to de glaze the pan and stir to combine, allowing to cook another 60 seconds.
Sprinkle cornstarch into pan and combine well. Allow to cook for another 60 seconds over medium heat until sauce thickens.
Turn off heat and put cooked ingredients on a plate. Serve with another side such as mashed potatoes or rice if desired. Spoon sauce over chicken and mushrooms and top with fresh herbs if desired.

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