What could be better than chicken and mushrooms? Need I say more?
1# chicken breasts, boned and skinned
1 T. olive oil
1 T. sherry or wine vinegar
1 t. salt
2 T. olive oil
1 large onion, minced
7 C. chicken stock
1 or 2 t. coarse salt
1/2 C. Italian parsley, chopped
Chill chicken for 10 mins. in the freezer, cut into julienne strips 1/4” thick. Mix olive oil, vinegar and salt in a large bowl, add the chicken and marinate for 10 mins. Julienne the mushrooms and set aside. If using Portabella’s I sear them in a bit of butter to make the soup even more tasty!
Heat a large skillet or pot over medium heat. Add oil, when very hot, stir-fry the chicken until the pieces turn opaque. Remove to platter and keep warm. To the pot, add onion and stir until soft. Add the chicken stock and mushrooms and bring to a boil. Lower heat and cook for 10 minutes, skimming of the scum that rises to the top. Check the seasoning. Before serving stir in the chicken and parsley. Serve in hot bowls, with lots of good bread!