Mushroom Chicken with Roasted Lemon Rosemary Potatoes

Hello friends! I hope everyone is doing well and enjoying the beautiful fall weather. It is hard to believe today is the last day of September! I am excited for all the new fall recipes I will be sharing next month. Today I created a delicious mushroom chicken dish with roasted lemon rosemary potatoes. The mushroom sauce that goes on top of the chicken is the star of this dish. The garlic, shallots, butter and mascarpone add the perfect flavors to the mushrooms. Fresh lemon and rosemary that were added to the roasted potatoes were the perfect combination. Please enjoy this dish if you make it. Stay tuned next week for my first fall inspired dish I’ll be sharing!

Mushroom Chicken with Roasted Lemon Rosemary Potatoes

Serves: 3

Ingredients

3 chicken breasts

1 small container baby bella mushrooms (feel free to use another type of mushroom if you don’t like baby bella)

2-3 cloves garlic, minced

1 shallot, chopped

1 tablespoon mascarpone

2 tablespoons unsalted butter

Salt & pepper

1 1/2 cups flour

1 teaspoon Italian seasoning

1/2 teaspoon fresh parsley, chopped (garnish)

1 small bag of The Little Potato Company Perfect Trio potatoes, quartered (you don’t have to use this brand of potatoes, use your favorite)

1 lemon, squeezed

1 tablespoon fresh rosemary, chopped

1/2 teaspoon all-purpose seasoning (sprinkle on potatoes)

olive oil

Directions

Preheat oven to 400 degrees. Meanwhile, cut potatoes and place in a ziplock bag with lemon juice, chopped rosemary, all-purpose seasoning, olive oil, salt and pepper. Shake bag and make sure potatoes are coated in mixture. Spray a sheet pan with Pam, so the potatoes don’t stick. Spread potatoes on sheet pan and bake until golden or for about 40-45 minutes. When potatoes are done take them out. In a skillet on medium-high heat add butter and let it melt. Once butter has melted add in garlic, shallots, salt and pepper and cook for a few minutes. Next, add in mushrooms and cook for about 10-12 minutes. Once mushrooms have cooked, turn heat to low and add in mascarpone. Stir mushrooms until you get a creamy sauce consistency and remove from heat. In a bowl add flour and Italian seasoning and stir. Add chicken breasts to flour mixture after you pat them dry and season with a little salt and pepper. Place chicken breasts on a plate after they are coated in flour mixture. To a hot skillet with oil, add chicken breasts and cook thoroughly. Once chicken is done cooking, grab a plate to place chicken on. Stir mushroom mixture right before you spoon over chicken. Serve with lemon roasted potatoes and garnish with fresh parsley. Enjoy!

2 Comments Add yours

  1. Great dish, I love tthe potatoes like this, they go well with so many things. The mushroom sauce us indeed the star, and would be so tasty. Lovely cooking

    Liked by 1 person

    1. chefmare819 says:

      Thank you so much Vince! Yes, I agree potatoes are great with many dishes.

      Liked by 1 person

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