CHICKEN BREASTS WITH MUSHROOM CREAM SAUCE

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Chicken Breasts With Mushroom Cream Sauce image

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.

Provided by gailanng

Categories     Chicken Breast

Time 1h

Yield 2 serving(s)

Number Of Ingredients 10

2 (5 ounce) chicken breasts, boneless and skinless
1/2 teaspoon fresh ground pepper
1/4 teaspoon salt
1 tablespoon canola oil or 1 tablespoon olive oil
1 medium shallot, minced
1 cup shiitake mushroom caps, thinly sliced (can substitute portobello, porcini or oyster mushrooms)
2 tablespoons dry vermouth or 2 tablespoons dry white wine
1/4 cup reduced-sodium chicken broth
2 tablespoons heavy cream
2 tablespoons minced fresh chives or 2 tablespoons scallion tops

Steps:

  • 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.

Nutrition Facts : Calories 421, Fat 26.1, SaturatedFat 7.8, Cholesterol 111.3, Sodium 399.1, Carbohydrate 12.9, Fiber 1.7, Sugar 3, Protein 31.9

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