Meats & Fish
3 Tbs Lemon juice
2 Tbs Olive oil
2 tsp Garlic, minced
6 ea Chicken thighs, boneless, skinless
Salt & pepper
1 tsp Thyme leaves (or 1/4 tsp ground thyme)
.
4 Tbs Olive oil
1 Tbs Garlic, minced
1/2 cup Shallots, chopped
12 oz Mushrooms, small button, quartered
2 Tbs Dijon-style mustard
1/4 cup Dry white wine
1 Tbs Balsamic vinegar
1 tsp Thyme leaves
4 Tbs Olive oil
1 Tbs Thyme leaves
Adapted from NY Times by BBF, May, 2021.
Combine lemon juice, olive oil, & garlic in a shallow dish that can hold chicken in a single layer. Add chicken, turn to coat & dust with salt & pepper & thyme. Cover & refrigerate about 6 hours.
About 45 minutes before serving, heat 4 Tbs olive oil in a 10-inch skillet. Add garlic & shallots and saute on medium until soft.
Add mushrooms & saute, stirring, until they are moist & softened, starting to color & have exuded juices.
Dissolve mustard in wine & mix in balsamic vinegar.
Add mustard mixture to mushrooms & cook on medium-high until liquid has reduced to thickness of heavy cream. Season with salt & pepper & sprinkle with 1 tsp thyme leaves; remove from heat & cover to stay warm.
Heat remaining olive oil in a large skillet, preferably cast iron. Saute chicken on medium until done, about 3 minutes per side.
Remove to a serving platter. Place some mushroom mixture on each piece of chicken & serve.