Got friends stopping by for a midweek dinner and no clue what to serve? Look no further than this pan-seared chicken with oyster mushrooms, inspired by chef Daniel Porubiansky’s recent trip to the James Beard House. Thanks to its marinade, the chicken is tender and succulent, perfectly paired with the earthy richness of the oyster mushrooms. Throw in some delicate thyme and pine-scented rosemary, and you’ll have a dinner that will please both the foodies and the picky eaters around your table. Get the recipe.
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