Chicken with Mushrooms
- 4 Chicken breasts (cut into strips)
- 2 tablespoons Butter
- 2 tablespoons Olive Oil
- 2 cups Button Mushrooms (chopped)
- 1 Shallot (chopped)
- 2 tablespoons Thyme (leaves only) chopped
- 1/2 cup Dry White Wine
- 2 cups San Marzano Tomatoes (drained and chopped)
- 1 cup Chicken Stock
- 1/4 cup Heavy Cream
- 1 Pack Swanson Flavor Boost
- 1 Sheet Puff Pastry
- 1 tablespoon Rosemary
Cook puff pastries as per package instructions (Cut into squares, on a baking sheet for 12 minutes at 375), cutting a small slit in the puff and inserting a small sprig of rosemary.
Season the strips of chicken with salt and pepper. Heat butter and olive oil in a saute pan over medium-high heat. Sear the chicken on all sides and then remove to a plate. In the same pan, add shallots, mushrooms, and thyme, and saute until mushrooms and shallots are tender, about 5-8 minutes. Deglase the pan with white wine and then add the tomatoes, chicken stock, chicken, and flavor boost. Stir all together and let reduce slightly. Add the cream.
ingredients Serve on top of puff pastry.