Butter Chicken & Mushrooms with Lemon

Whenever I make my boil and broil chicken wings I make extra, which makes for an easy future meal. I have found that taking the meat off of the bones shortly after making them is so much easier than doing it after they have sat in the refrigerator. When it is time to make a meal with leftover chicken I cut up the wing meat with skin on it for an easy gelatin source.

To make this quick and healthy meal, first gather your ingredient; the chicken, mushrooms, lemon, fresh thyme or other herb, butter and salt. Such few and simple ingredients, but this has such wonderful flavor, partly from the roasted chicken. Slice the mushrooms and get them sautéing in a frying pan with butter. Now I made this just for myself so I used a half tablespoon of butter for the mushrooms, and another half tablespoon for sautéing the chicken. More would be good, but this was real good with less too. If I were having this at night, I probably would indulge in more, since fats get used better at night.

Get the mushrooms in the pan with the butter and cook on medium-high heat. While that is getting good, chop the chicken up skin and all. Put the chicken in the pan with the mushrooms. Add a tablespoon of butter and some salt to the pan and give it all a good stir. Push everything down into the span with the back of a spatula to get everything to get as much contact with the pan, which get things to brown nicely. Add in your choice of fresh herbs and stir it up one more time and serve with lemon slices.

When I made this I thought I might put in slivered sweet onion and some garlic, but I was in the mood for something light and simple. I don’t normally like lemon juice on my food, but it was really nice on this. I even went back for more lemon. You can change the flavors of this dish according to the herbs you use. I used fresh lemon thyme that I grown in my garden. A splash of cooking sherry and some cream would make this a decadent dish. You make it your own!

“Mushrooms have very high quality protein that is easily assimilated, in association with a good balance of other nutrients.” “The fungal sterol, lanosterol, which is very similar in structure to cholesterol…” -Ray Peat