Easy Mediterranean Chicken with Mushroom Sauce


For the Chicken

1 ½ lb boneless skinless chicken breasts or thighs

Fine Sea salt and pepper

1 tsp oregano

1 tsp paprika

1 tsp coriander

2 tbsp extra virgin olive oil

For the Mushroom Sauce

1 tbsp ghee or unsalted butter

12 oz fresh large mushrooms, sliced

½ cup chicken broth

3 green onions, chopped

2 garlic cloves, minced

Salt and Pepper

Parsley for garnish


For the Chicken

Preheat your oven to 200 for keeping the chicken warm.

Cut chicken breasts in halves the horizontal way to make thinner cutlets.

Or use Chicken thighs and you do not need to slice them into halves.

Pat dry, then season with salt and pepper.

Combine oregano, paprika and coriander, then season chicken on both sides with the mixture.

In a large fry pan heat 2 tbsp olive oil until shimmering but not smoking.

Add chicken and cook for 3 to 4 minutes per side.

Check for doneness, by cutting into a piece and take a peek, it should not be pink inside.

Put chicken onto an ovenproof platter and into the oven to keep warm.

For the Mushroom Sauce

In the same fry pan, add a little more olive oil.

Add ghee or butter and melt.

Sautee mushrooms for 5 minutes.

Add broth, onions, garlic, salt and pepper, then bring to a boil.

To serve the Chicken

Add chicken back to the fry pan and stir, then spoon some of the sauce on top before serving. Enjoy!
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