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Category: Chicken
Prep Time: Cook Time: Total Time:
3 tbsp oil
2 tbsp butter
6 oz small mushrooms, thinly sliced
Salt and pepper
1 large shallot, minced
3/4 cup dry white wine
3/4 cup chicken stock or broth
3 cloves (medium) garlic, minced
1 cup whipping cream
4 boneless and skinless chicken breast halves
Heat 1 tbsp oil and 1 tbsp butter in large skillet over medium heat. Add mushrooms and season to taste with salt and pepper. Saute about 7 minutes or until lightly browned. Transfer to bowl.
Add shallot and wine to skillet and bring to boil. Add stock and boil 2 minutes. Add garlic and cream and bring to boil. Return mushrooms to pan and simmer over medium heat, stirring, until sauce is thick enough to coat spoon, about 5 minutes.
Sprinkle chicken with salt and pepper to taste on both sides. Heat remaining 2 tbsp oil and 1 tbsp butter in large heavy skillet over medium-high heat. Add chicken and saute, pressing on chicken occasionally with slotted spatula, 4 or 5 minutes per side or until meat feels springy and is no longer pink inside. Serve with sauce. Serves 4
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CHICKEN BREASTS AND WINE WITH MUSHROOM-GARLIC SAUCE
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Category: Chicken
Prep Time: Cook Time: Total Time:
3 tbsp oil
2 tbsp butter
6 oz small mushrooms, thinly sliced
Salt and pepper
1 large shallot, minced
3/4 cup dry white wine
3/4 cup chicken stock or broth
3 cloves (medium) garlic, minced
1 cup whipping cream
4 boneless and skinless chicken breast halves
Heat 1 tbsp oil and 1 tbsp butter in large skillet over medium heat. Add mushrooms and season to taste with salt and pepper. Saute about 7 minutes or until lightly browned. Transfer to bowl.
Add shallot and wine to skillet and bring to boil. Add stock and boil 2 minutes. Add garlic and cream and bring to boil. Return mushrooms to pan and simmer over medium heat, stirring, until sauce is thick enough to coat spoon, about 5 minutes.
Sprinkle chicken with salt and pepper to taste on both sides. Heat remaining 2 tbsp oil and 1 tbsp butter in large heavy skillet over medium-high heat. Add chicken and saute, pressing on chicken occasionally with slotted spatula, 4 or 5 minutes per side or until meat feels springy and is no longer pink inside. Serve with sauce. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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