Portobello Chicken and Chives

Visiting the farmers’ markets is one of my favorite ways to get the very best local produce around, plus that opportunity to visit with the producer about their operation and family farm is a great learning experience.

I shopped at the Columbia Farmers’ Market last weekend and picked-up a few items to make a great meal the other night. This Portobello Chicken and Chives recipe is perfect for a Saturday night in with my husband. Fresh garlic, mushrooms and chives from my herb garden made this bursting with flavor.

This recipe comes from the Kansas City Farmers’ Market cookbook, “In-Season, Cooking Fresh from the Kansas City Farmers’ Market.” This is a great cookbook and makes a great addition to your cookbook collection.


Portobello Chicken and Chives
From the In-Season, Cooking Fresh From the Kansas City Farmers’ Market

4 boneless chicken breasts
1 cup dry white wine
1/3 cup extra virgin olive oil
4 cloves of garlic
1 tsp. kosher salt
½ tsp. cracked pepper
6 oz. baby Portobello mushrooms
1 small bunch of chives
½ cup chicken stock
½ cup cream

Pound chicken breast to about ½ inch thick and marinate in the wine for at least 4 hours ( do it overnight).

In a large skillet heat olive oil. Mince garlic and add to the oil along with the salt and pepper. Remove the chicken from marinade. Saute chicken in the oil for about 5 minutes on each side.

Slice mushrooms thinly and add to the skillet. Cut chives thinly and add chives and stock to the skillet. Cover and simmer for 10-15 minutes or until the chicken is done.

Add cream and cook uncovered for another 5 minutes to thicken the sauce.

Serves 4. Suggested wine: Pinot Noir