Chicken Breasts With Mushroom Cream Sauce

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 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 wine
• 1/4 cup reduced-sodium chicken broth
• 2 tablespoons heavy cream
• 2 tablespoons minced fresh chives or 2 tablespoons scallion tops

Recipe

• 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. (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.