Chicken Breasts with Chestnuts and Mushrooms

Chicken Breasts with Chestnuts and Mushrooms is a delightful one pan less easy meal with chestnuts, mushrooms and a creamy savory sauce.

Greece is on our bucket list of places to visit, thanks to Katerina from Culinary Flavors. We love all of her dishes but the top 3 that my family loves are her Feta Cheese Smothered Chicken, Diples, Caramelized Onions and Peppers and Cream Cheese Tart. Now these are some seriously delicious dishes and I highly recommend them.

Please give Katerina a warm welcome. Without further ado, please let me introduce you to Katerina and her delicious chicken breasts with chestnuts and mushrooms dish.

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Hello, I am Katerina; I am Greek and live in Athens, Greece. When Healthy World Cuisine asked me to do a guest post for her I immediately said yes. I follow Healthy World Cuisine for quite for a time and she has some mouthwatering recipes. This is a great chance to share with you a Greek Recipe.

I know many of you have tried or heard about Greek souvlaki, or moussaka or tzatziki. But let me tell you, these represent only a small part of the richness of the Greek kitchen.

Greece has a population of about 11 million people and it occupies the southern end of the Balkan Peninsula. This land has been resided since antiquity and the inhabitants have survived wars, famines, dictatorships and slavery. My father comes from a mountainous village in the mainland, called Sklíthro. It is a beautiful place surrounded by chestnut trees, walnut trees and apple trees. This area is considered to have one of the best qualities of chestnuts in Greece. Since people were very poor there, they tried to take advantage of everything nature provided for them and cook with all the available resources.

Traditional Greek Cooking

Traditional dishes of this area include spreads with milk and feta cheese products that were taken from the animals they breaded, or desserts made with apples and walnuts. Mushrooms also played a very important role in their diet as they were found in abundance in the nearby forests. One of the dishes I love and it is ideal for any time of the year, if one is able to find chestnuts, is this chicken with chestnuts and mushrooms.

The original recipe calls for pork but I like chicken more and so I changed the recipe a little bit. Nevertheless, if you prefer pork to chicken feel free to substitute, everything is the same especially if you use pork tenderloin. Also, in the old days they didn’t use light or heavy creams, but I love the texture the cream gives to stews. If you don’t like it, you can omit this as well. So, let’s move on and make this delicious, hearty, family meal.

More Delicious Chicken and Mushroom Recipes

Mushroom Chicken with Brandy Sauce

Negima Yakitori with Grilled Portobella

Chanterelle Mushroom Risotto

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Chicken Breasts with Chestnuts and Mushrooms- Guest Post

Recipe By: Katerina from Culinary Flavors

5 from 1 vote

Print Pin Rate

Course: Mains

Cuisine: Greek

Cook Time: 45 minutes

Total Time: 45 minutes

Servings: 4

Calories: 604kcal

Author: HWC Magazine

Ingredients

• ▢ 12 oz chicken breasts
  boneless and skinless
• ▢ 2 tablespoon flour
• ▢ 4 tablespoon olive oil
• ▢ 2 tablespoon butter
  
• ▢ 14 oz mushrooms - 400 grams/14 ounces sliced
• ▢ 1 cup white wine
  
• ▢ 1 cup chicken stock
  
• ▢ 1 sprig thyme
  
• ▢ 2 bay leaf
  
• ▢ salt and pepper to taste
  
• ▢ 11 oz Chestnuts
  
• ▢ 3 oz cream

US Customary - Metric

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Instructions

• Cut chicken breasts in small cubes.
• Flour them.
• Take a large pan or deep pot.
• Add 4 tablespoon of olive oil plus 2 tablespoon of butter.
• Sauté the chicken pieces in medium/high heat until they become pale about 2 minutes per batch.
• Remove and set aside.
• In the same pan sauté the mushrooms until they release all their water.
• Add the chicken pieces.
• Pour the wine and the stock.
• Add the thyme, the bay leaves, salt and pepper.
• Lower heat to medium and let them simmer for 20 minutes.
• Ten minutes before the end add the chestnuts and the cream.
• If you want a more profound flavor, transfer them to a pyrex and place them under the broiler for 5 minutes.
• You can serve over pasta or mashed potatoes or rice. Enjoy!
  

Notes

If you want to make this recipe dairy free, you can use a dairy free creamer and a vegan margarine. 

Nutrition

Serving: 1g | Calories: 604kcal | Carbohydrates: 45g | Protein: 25g | Fat: 32g | Saturated Fat: 11g | Cholesterol: 100mg | Sodium: 252mg | Potassium: 1129mg | Fiber: 1g | Sugar: 4g | Vitamin A: 533IU | Vitamin C: 35mg | Calcium: 41mg | Iron: 2mg

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