Chicken and Mushrooms
2 chicken breast halves, boneless, skin-on
Salt and ground black pepper to taste
2 Tbsp. olive oil
8 oz. fresh mushrooms, sliced 1/4 inch thick
1/2 cup water
1 Tbsp. butter
Preheat oven to 400.
Season chicken on all sides with salt and ground black pepper.
Heat olive oil over medium-high heat in an ovenproof skillet. Place chicken skin-side down in skillet and cook until browned, about 5 minutes.
Turn chicken over; stir mushrooms with a pinch of salt into skillet. Increase heat to high; cook, stirring mushrooms occasionally, until mushrooms shrink slightly, about 5 minutes.
Transfer skillet to the preheated oven and cook until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Transfer chicken breasts to a plate and loosely tent with foil; set aside.
Set skillet on the stovetop over medium-high heat; cook and stir mushrooms until brown bits start to form on the bottom of the pan, about 5 minutes. Pour water into the skillet, and bring to a boil while scraping the browned bits off of the bottom of the pan. Cook until water is reduced by half, about 2 minutes. Remove from heat.
Stir in any accumulated juices from the chicken into the skillet. Stir butter into mushroom mixture, stirring constantly until butter is completely melted and incorporated.
Season with salt and pepper. Spoon mushroom sauce over chicken and serve. Makes 2 servings.
Sausage Mushroom Caps
24 medium-size button or Crimini mushrooms
1/3 lb. seasoned bulk pork sausage
3 Tbsp. seasoned dried bread crumbs
2 Tbsp. extra-virgin olive oil
24 flat-leaf parsley leaves
Preheat broiler. Rinse mushrooms. Scoop out stems with a small spoon and save for another use.
In a small bowl, mix sausage with bread crumbs. Mound sausage mixture in mushrooms, then place, filled side up, in a rimmed 10- by 15-inch baking pan.
Broil 6 to 7 inches from heat until sausage is well browned, about 5 minutes. Lift mushrooms onto a platter, brush with oil, and top with parsley leaves. Serves 12.
Five ingredients do not count salt, pepper, butter, oil and optional ingredients.