Chicken with Mushroom Cream Sauce

Chicken Breasts with Mushroom Cream Sauce 

            

       

  

 Ingredients

 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                                               

 Directions

  

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.