Chicken Breasts with Mushroom Cream sauce
| Prep Time: 5 min | Serves: 2 |
| Cooking Time: 25 min | Yield: 2 servings |
Serve with noodles, potato, greens and/or salad. This recipe was taken from http://www.eatingwell.com/recipes/mushroom_cream_chicken.html Find more recipes like this at this site.
Ingredients
- 10 oz Chicken Breast (boneless,skinless)
- 1/2 tsp Ground Black Pepper
- 1/4 tsp Salt
- 1 tbsp Canola Oil
- 1/4 cup Shallots
- 2 tbsp white wine
- 1/4 cup Reduced Sodium Chicken Broth
- 2 tbsp Heavy Cream
- 2 tbsp Scallion Cream Cheese
- 1 cup Shiitake Mushrooms
Directions
1. Season chicken with pepper and salt on both sides.
2. 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.
3. Add minced shallot to the pan and cook, stirring, until fragrant, about 30 seconds. Add thinly sliced 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 minced 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.
Tips & Notes
* Tip: It's difficult to find an individual chicken breast small enough for one portion. Removing the thin strip of meat from the underside of a 5-ounce breast—the “tender”—removes about 1 ounce of meat and yields a perfect 4-ounce portion. Wrap and freeze the tenders and when you have gathered enough, use them in a stir-fry or for oven-baked chicken fingers.