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.
- 2 (283.49 g) chicken breasts, boneless and skinless
- 2.46 ml fresh ground pepper
- 1.23 ml salt
- 14.79 ml canola oil or 14.79 ml olive oil
- 1 medium shallot, minced
- 236.59 ml shiitake mushroom caps, thinly sliced (can substitute portobello, porcini or oyster mushrooms)
- 29.58 ml dry vermouth or 29.58 ml dry white wine
- 59.14 ml reduced-sodium chicken broth
- 29.58 ml heavy cream
- 29.58 ml minced fresh chives or 29.58 ml scallion tops
- Season chicken with pepper and salt on both sides.
- 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.
- 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.