1. Slice onions and mushrooms. Mince garlic. Pour the olive oil into
a large frying pan placed on a burner set to high. Sauté onions for a
3-4 minutes to soften. Stir frequently. Add garlic, reduce heat to
medium and stir constantly for 1 minute. Add the mushrooms and
continue cooking until the mushrooms soften.
2. Add a little orange juice to deglaze the pan. Stir and continue to
cook for 5 minutes. Move the onions and mushrooms to the side of
the pan and place chicken pieces in the middle of the pan.
3. Sauté until brown, turn and brown the other side. You may need
to add more orange juice to prevent sticking. When the chicken is
well browned, stir in the rest of the orange juice, apricot jam, and
mustard.
4. Leave everything to simmer, covered, for about 20 minutes or
longer until chicken is cooked through (prick with a fork to make
sure juices run clear). Remove from heat and allow the chicken to
set, covered, for 10 minutes. Or place chicken in oven at 350 and
cooked covered for 20 to 30 minutes.
Originally Submitted
4/29/2015
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