KitchenMagician's Recipe

CHICKEN BREASTS - VERMOUTH MUSHROOM SAUCE

Category: Poultry

Makes 4 servings

4 chicken breast fillets
salt and pepper
all-purpose flour
1/4 c. butter
1 shallot, finely chopped
1/2 lb. mushrooms, thinly sliced
1/2 c. dry white vermouth
1 c. whipping cream

Preheat oven to 200F.
Slice chicken fillets in half horizontally. Pat dry and sprinkle with salt and pepper to taste. Dust lightly with flour.
In large heavy skillet, melt butter and add as many of the breasts as possible to form one layer. Cook a few minutes on each side; remove to serving platter. Keep warm in 200F oven.
Repeat with remaining chicken and add more butter to pan as necessary.
Pour off excess fat remaining in skillet. Add shallot, mushrooms and vermouth.
Bring to boil, stirring up browned bits from bottom of pan, and reduce liquid to 3 to 4 tablespoons.
Add cream and bring to boil, stirring constantly, until sauce is slightly thickened.
Taste and adjust seasoning. Pour sauce over chicken and serve immediately.