Chicken Breasts With Mushroom Cream Sauce
"Take note of the small size of the breast and keep in mind, the sauce is just enough to coat 2 small breasts. Double the sauce should you desire more. Considering all, it's pretty healthy. No small wonder it comes from Eating Well."
photo by Andi Longmeadow Farm
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 2 (5 ounce) chicken breasts, boneless and skinless
- 1⁄2 teaspoon fresh ground pepper
- 1⁄4 teaspoon salt
- 1 tablespoon canola oil or 1 tablespoon olive oil
- 1 medium shallot, minced
- 1 cup shiitake mushroom caps, thinly sliced (can substitute portobello, porcini or oyster mushrooms)
- 2 tablespoons dry vermouth or 2 tablespoons dry white wine
- 1⁄4 cup reduced-sodium chicken broth
- 2 tablespoons heavy cream
- 2 tablespoons minced fresh chives or 2 tablespoons scallion tops
directions
- Season chicken with pepper and salt on both sides.
- Heat oil in a medium skillet over medium heat. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165°F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm.
- Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds. (I like to let them carmelize.) Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in cream and chives (or scallions); return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.
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Reviews
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Pretty fantastic! I used Baby Bell Mushrooms because I already had some rather than going out to purchase Shiitake. Nowhere in the instructions did it tell you what to do with the roasted garlic so I put it in the pan with the pinch of red pepper flakes and oil (I used olive oil ) and sautee'd till slightly carmelized,then continued on with the rest of the instructions. Everyone liked it!...you know how I can tell? No Leftovers! -
Forget the cattle, we're getting chickens! Wow, this is so good, I could eat this everyday! I used little itty bitty breast tenderloins (3) and doubled the sauce, and mushrooms! YUM! We took (ok, I did) some fresh homemade Italian bread to soak up the rest of the sauce. Don't skimp on the sauce, and be sure to include bread. It's very healthy, and oh so good! Thanx gailann! Made for ZWT7 -
Pretty good; my husband likes it, but I wouldn't say it's delicious enough to make it worth the time this recipe requires. As a working mom my time is too valuable to spend close to an hour making a recipe that is pretty good.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
