Monday, September 5, 2016

Chicken with Mushroom Cream Sauce

Chicken Breasts with Mushroom Cream Sauce 

 2 5-ounce boneless, skinless chicken breasts
 1/2 teaspoon freshly ground pepper
 1/4 teaspoon salt
 1 tablespoon canola oil
 1 medium shallot, minced
 1 cup thinly sliced shiitake mushroom caps
 2 tablespoons dry vermouth, or dry white wine
 1/4 cup reduced-sodium chicken broth
 2 tablespoons heavy cream
                                           2 tablespoons minced fresh chives, or scallion greens                                               

1.Season chicken with pepper and salt on both sides. 

 2.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.

 3.Add shallot to the pan and cook, stirring, until fragrant, 
about 30 seconds. Add mushrooms; cook, stirring occasionally, 
until tender, about 2 minutes. 

4. 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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