Jorge: Mushrooms add a sublime flavor to any dish. In this dish they are paired with tender chicken breasts and a splash of mojo to create a tangy flavor.
Raúl: Be very careful not to overcook the chicken breasts!
Glenn: Yes, one drawback to the boneless skinless chicken breast is that if you cook it just a minute too long, you go from tender and juicy to dry and flavorless.
Raúl: So watch the pan and undercook the breasts slightly when you are first browning them.
Glenn: Once you return the breasts to the pan, let them just heat through and they should be done perfectly. Take a peek to make sure they are cooked through.
Tender, quickly cooked chicken breasts with a tangy pan reduction sauce.
INGREDIENTS:
4 boneless skinless chicken breast halves -- pounded thinIn a skillet, combine half of the vegetable oil and butter and heat over medium high heat until hot. Add chicken and cook until lightly browned on both sides and barely cooked through, just a minute or two on each side. Use a metal spatula and flip the chicken breasts frequently to prevent sticking to the pan.
Remove chicken, cover with aluminum foil, and set aside.
In the same skillet, add the rest of the butter and oil and sauté the mushrooms for about 5 minutes. Add the minced garlic and sauté just a minute longer, stirring frequently.
Deglaze the pan with the mojo sauce. In other words, add the mojo to the pan and use a metal spatula to scrape up the crunchy bits on the bottom of the pan. Allow some of the mojo to steam off and concentrate.
NOTE: If you don't have time to make your own mojo, you may substitute a store brand such as Badia or our favorite, La Lechonera.
Add the chicken broth/cornstarch mixture to the pan. Cook, stirring frequently, until liquid thickens, 1 to 2 minutes.
Return the chicken breasts to the pan and cook until the chicken heats through, 1 to 2 minutes.
Serve with the mushrooms, spooning some of the pan sauce over each fillet. Add your favorite style of plantain and a salad garnish.
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