Garlic mushroom and chicken bites and zuchini and mushrooms #chickenrecipe #mushroomrecipe

2 tablespoons oil, divided
1 lb (500g) boneless chicken thighs, cut into 1-inch | 2cm pieces
1/2 teaspoon salt to taste
1/4 teaspoon cracked black pepper
2 teaspoons Italian seasoning
1/2 teaspoon each garlic powder and onion powder
1/2 teaspoon paprika
8 oz (250g) sliced brown mushrooms
3 tablespoons (2 oz | 60g) butter
1 brown shallot, chopped
1 green bell pepper (capsicum), seeded and chopped
4 cloves garlic, minced
2 tablespoons fresh chopped parsley
INSTRUCTIONS
Heat 1 tablespoon of oil in a large pan on medium-high heat. When oil is hot, add chicken. Season with salt, pepper, Italian seasoning, garlic powder, onion powder and paprika. Mix well and sear chicken all over until browned and cooked through, about 5-6 minutes. Transfer cooked chicken to a plate; set aside and keep warm.
Heat remaining oil in the same pan with 1 tablespoon of butter. Add the mushrooms and cook, while stirring, until just beginning to brown and soften, about 3-4 minutes.
Add the remaining butter to the pan. Let melt and sauté shallots and bell peppers until just soft and fragrant, about 3 minutes. Add the garlic and sauté until fragrant, about 30 seconds.
Add the chicken back into the pan along with any juices released while resting. Mix through all of the ingredients to evenly coat in the pan juices. Continue cooking until all vegetables are soft and the chicken is cooked through, about 1-2 more minutes.
Taste test and season with salt and pepper, if desired. Serve warm.

Zuchini

1 tablespoon olive oil
▢3 tablespoons butter, divided
▢2 small zucchini, cut into thin, half moon slices
▢Salt and pepper, to taste
▢1 small yellow onion, finely diced
▢1 pound small button mushrooms, cleaned and patted dry
▢3 to 4 cloves garlic, minced
▢2 teaspoons fresh chopped herbs, use what you have on hand, or use 1 teaspoon dried herbs (thyme and oregano are great in this dish)
▢¼ cup vegetable broth
▢Chopped fresh parsley, for garnish
▢grated parmesan, for garnish
INSTRUCTIONS

Add olive oil and 1/2-tablespoon butter to a large skillet and set over medium-high heat.
Add zucchini slices to the hot oil; season with salt and pepper and cook for 3 to 4 minutes, or until fork-tender. Remove zucchini from skillet and set aside. If there's any liquid in the skillet, wipe it out.
Return skillet to the burner and add remaining butter; melt butter over medium-high heat.
Stir in the onions and cook for 2 minutes, or until just softened.
Add mushrooms and cook for 5 to 7 minutes, or until tender and nicely browned. Stir occasionally.
Stir in garlic and herbs; cook for 20 seconds.
Return zucchini to the skillet and mix with the mushrooms; cook for 1 minute, or until heated through.
Pour in the vegetable broth and cook for 2 minutes.
Taste for salt and pepper and adjust as needed.
Remove skillet from heat.
Sprinkle with parsley and parmesan; serve.

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P.O. Box 532 Portland, MI 48875
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