Chicken Sauté with Mushrooms
Source of Recipe
Canadian Living Rush Hour Cookbook
The following recipe has been a family favorite for many years. I usually omit the wine and use extra chicken stock or broth instead. You can substitute finely chopped onion for the shallots in a pinch.
List of Ingredients
4 boneless skinless chicken breasts, about 1 lb. total
Salt and pepper
2 tablespoons unsalted butter
1 tablespoon corn oil
2 tablespoons chopped shallots
2 cups sliced mushrooms, 1/2 pound
1/2 cup dry white wine
3/4 cup chicken stock
1/2 cup heavy cream
2 teaspoon dried tarragon, OR 1 tbsp. fresh chives OR 1 tbsp. fresh parsley, chopped
Dredge chicken breasts in flour then season with salt and pepper to taste.
Melt 1 tablespoon unsalted butter and 1 tablespoon corn oil until the butter mixture foams and then subsides. Cook chicken turning once, for about 6 minutes or until golden brown and no longer pink inside. Remove form pan and keep warm. Pour off excess fat from skillet.
In skillet melt remaining butter, add shallots and stir to coat. Add mushrooms and cook, stirring, for about 2 minutes or until tender. Pour in wine and increase heat to high, cook for 2 minutes. Add stock and cook for 3 to 5 minutes or until reduced by half.
Add cream and cook 2 minutes or until thick enough to coat a spoon. Stir in tarragon (or civies or parsley) and season with salt and pepper to taste. Place chicken on plates. Spoon sauce over chicken breasts.