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Sauteed Chicken with Mushroom Sauce Recipe

   
 

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     Sauteed Chicken with Mushroom Sauce

Category   Entrees - Maindishes
Sub Category   None
Servings   2
Ingredients
2 boneless, skinless chicek breast halves (4-6 oz)
salt and ground black pepper
2 T. (30mL) all-purpose flour
1 tsp olive oil (5mL)
1 tsp butter (5mL)
1 cup (250mL) sliced mushrooms
1 medium shallot, finely chopped
1/4 cup (50 mL) dry white wine such as Sauvignon Blanc
3 T. (45mL) heavy whipping cream
 
1 T. (15mL) chopped fresh parsley
Instructions
Preheat oven to 400 degrees. Season chicken with salt and black pepper. Dredge chicken in flour, shaking off excess; set aside. Heat oil and butter in (8in) saute pan over medium heat 1-2 minutes or until butter is foamy. Place chicken in pan; cook undisturbed 3-4 minutes or until golden brown. Turn chicken over; place pan in oven and bake 8-10 minutes or until internal temperature reads 170 degrees in thickest part of breast. Remove pan from oven with oven mitts. Remove chicken from Saute Pan; tent with foil.
Holding handle with oven mitt, return pan to stovetop. Add mushrooms and shallot; cook over medium heat 2-3 minutes or until shallot is fragrant. Add wine and simmer until liquid is reduced by half (about 1-2 minutes). Add cream and parsley; simmer an additional 1-2 minutes or until sauce is slightly thickened. Season to taste with additional salt and black pepper. Slice chicken on a bias; serve with sauce.


Originally Submitted 5/10/2010





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