CHICKEN BREASTS WITH MUSHROOM SAGE SAUCE

CHICKEN BREASTS WITH MUSHROOM SAGE SAUCE image

Yield 4 servings

Number Of Ingredients 11

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3 Tbsp butter
1/2 cup chopped shallots
8-10 ounces mushrooms, cremini or shitake, thickly sliced (I used large,white buttons, quartered lengthwise)
1 teaspoon chopped fresh parsley
1 cup dry vermouth or dry white wine (such as Sauvignon Blanc)
2/3 cup heavy whipping cream (light cream may curdle, so use
heavy cream)
3 Tbsp chopped fresh sage
1 Tbsp olive oil
1 1/4 to 1 1/2 pounds chicken breasts, (I prefer bone- in, with skin) See note below
Salt and freshly ground black pepper

Steps:

METHOD Mushroom Sage Sauce: 1 Melt butter in a large sauté pan on medium high heat. Add shallots and sauté for one minute. Add mushrooms and parsley and sauté for 5-10 more minutes, until the mushrooms have browned. If you are using unsalted butter, sprinkle with a pinch of salt. Add vermouth and deglaze the pan, scraping up any bits that may be sticking to the bottom of the pan. Stir in the cream. Bring to a simmer and cook the sauce down until it is thick enough to coat the back of a wooden spoon (about 10 minutes). 2 While the sauce is reducing, and, if the chicken breasts are large, cut them in half to make equal servings. If you have roasted them and they are chilled, add to the sauce early enough to just warm them 3 Stir sage into sauce, adjust seasoning to taste with salt and pepper. Plate and spoon sauce over chicken to serve. Serve alone (for low carb version) or with rice, mashed potatoes, or pasta. Garnish with chopped fresh parsley.