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.