Chicken in a Mushroom-Dill Cream Sauce! Excellent!!!

Recipe by Chef #1201839
READY IN: 50mins




  • Season the chicken breasts with salt and pepper.
  • In a large skillet, melt 1 tablespoon of the butter in the vegetable oil. Add the chicken breasts, skin side down, and cook over moderately high heat until lightly browned, about 4 minutes.
  • Cover the skillet and cook the chicken over moderate heat until the skin is crisp, about 4 minutes.
  • Uncover, turn the chicken and cook over moderately low heat until the meat is just white throughout, about 6 minutes.
  • Transfer the chicken to a large plate and cover loosely with foil.
  • Pour off the fat from the skillet and add the remaining 1 tablespoon of butter.
  • Add the mushrooms and shallot and cook over moderate heat, stirring, until softened, about 4 minutes.
  • Add the wine and simmer over moderately high heat until almost dry, about 3 minutes.
  • Add the cream and stock and simmer until thickened, about 8 minutes.
  • Stir in the mustard (optional) and dill and season with salt and pepper.
  • Add the chicken to the sauce, skin side up, along with any accumulated juices.
  • Simmer over low heat until the chicken is warmed through, about 2 minutes.
  • Spoon the sauce onto plates, top with the chicken and serve w/ pasta.