Chicken Breasts With Mushroom Cream Sauce

READY IN: 1hr
Recipe by gailanng

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.

Top Review by mneral

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!

Ingredients Nutrition

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. (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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