Pan-Roasted Chicken with Shrooms

So, I got hungry and I decided I'd attempt to cook some chicken. I followed a recipe I stumbled upon. Unfortunately, I can't remember which site it was from, or I'd link it. Anyway, here's my adventure in cooking.

First, the cast of characters:

1 (6 oz) boneless chicken breast
Kosher salt
Black pepper
2 tablespoons of extra-virgin olive oil
A handful of sliced mushrooms
Some ground rosemary (the recipe called for fresh, but I didn't have any)
1/4 cup water
1/2 lemon, juiced (or a little bit of lemon juice from one of those fake things)


The next step is to preheat the oven, cause that takes awhile and you don't wanna have to wait later. Well, that should have been the next step, but I forgot. I'll go ahead and put it here though.


While you're waiting for the oven to preheat, season the chicken on both sides with generous amounts of salt and pepper.

Okay, so I like salt. I guess you can call me a Salt Liberal. Which presidential candidate do I vote for if I'm a Salt Liberal? Maybe Romney, since he's Mormon. (Get it? Salt Lake City! Okay... maybe I shouldn't be a comedian.)

Place an oven-proof skillet on the stovetop, on medium heat. Add the olive oil.

I got one of these fancy schmancy ketchup squirter things at Walmart for 78 cents. Not bad at all.

Once the oil's all nice and hot (drop a drop of water on it and see if it pops -- if so, it's hot enough). Set the chicken on the pan and let it cook for about five minutes. Flip it halfway through, of course.

There, ain't that purty?

Once the second side is done, throw on the mushrooms and rosemary.


Yum. Now throw it in the oven. Okay, don't literally throw it, open the oven and ever so carefully set it in there. Let it pan-roast for 15 minutes.


Now, go do something for 15 minutes. I sang excerpts from Seussical the Musical and some Beatles tunes. You can go for a jog, check the mail, read my other blog, do your nails, play guitar, peep at the girl changing in the window across the street--err, what?

Once the fifteen minutes are up, take out the pan.


Ain't that purty? Take everything out and set it aside on a plate, set the pan back no the heat and pour the water and lemon juice on the pan.


Let it simmer for about five minutes, until it turns from just watery stuff into syrup. Don't forget to scrape all the crud on the pan -- that's what makes it flavorful! Drizzle the sauce over the chicken, and you're finished! Woot!


Yum! Dig in, folks!