Chicken With Wild Mushrooms

Chicken With Wild Mushrooms

A Chef Ken Oringer Recipe.

  • Serves: 4
  • PREP TIME: 20 min
  • COOK TIME: 35 min


  • 4 bone-in, skin-on chicken breast halves
  • 1 cup buttermilk, divided
  • 1 cup Hellmann's® or Best Foods® Real Mayonnaise
  • 6 cloves garlic (2 cloves finely chopped)
  • 4 sprigs fresh thyme, divided
  • Salt and ground black pepper to taste
  • 1 Tbsp. olive oil
  • 1 lb. assorted wild mushrooms, sliced
  • 1 cup dry white wine
  • 1 cup chicken broth
  • 1 cup artichoke hearts
  • 1/4 cup chopped fresh chives
  • 2 Tbsp. butter
  • 1 Tbsp. soy sauce
  • 1/4 tsp. lemon juice


  1. Preheat oven 350°. Carefully remove skin from chicken breasts. Arrange skin on baking sheet, season with salt and pepper. Bake until golden brown; set aside.
  2. Place 1 chicken breast, 1/4 cup buttermilk, 1/4 cup Hellmann's® or Best Foods® Real Mayonnaise, 1 garlic clove, 1 sprig thyme and salt and pepper in self-closing plastic bag; repeat with remaining chicken breasts. Place all sealed bags into large pot of simmering water. Cook 30 minutes or until chicken is throughly cooked.
  3. Heat oil in large saucepan and cook mushrooms until golden brown. Add remaining garlic and cook 1 minute. Stir in remaining ingredients. Cook over medium-low heat until sauce is slightly thickened and reduced by 2/3. Season with salt and pepper.
  4. Arrange mushroom mixture on serving dish, top with cooked chicken breasts and crisp skin.
Nutritional Information

Nutritional Information

Nutritional Information
Servings Size per serving
Servings Size per serving
Amount Per Serving
Amount Per Serving
Nutrient Type Value
Calories -1
Calories from Fat -1
Total Fat -1 g
Saturated Fat -1 g
Trans Fat -1 g
Cholesterol -1 mg
Sodium -1 mg
Total Carbs -1 g
Dietary Fiber -1 g
Sugars -1 g
Protein -1 g
Vitamin A -1 IU
Vitamin C -1 mg
Calcium -1 mg
Iron -1 mg