Chicken Breasts with Mushroom Cream Sauce
The secret to a good cream sauce is always the same: not too much cream or it can be overpowering, masking the more delicate flavors. Here it contains a bountiful amount of mushrooms and is served over chicken breasts.
- 25-ounce boneless, skinless chicken breasts, trimmed and tenders removed
- 1/2teaspoon freshly ground pepper
- 1/4teaspoon salt
- 1tablespoon canola oil
- 1medium shallot, minced
- 1cup thinly sliced shiitake mushroom caps
- 2tablespoons dry vermouth or dry white wine
- 1/4cup reduced-sodium chicken broth
- 2tablespoons heavy cream
- 2tablespoons minced fresh chives or scallion greens
- 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. 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.
It can be 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 chicken tender—removes about 1 ounce of meat and yields a perfect 4-ounce portion.
Per serving (recipe makes 2 servings)
|Mono Saturated Fat||7g|