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Chicken Breasts With Mushroom Cream Sauce

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Calories 274
Fat 15 g
Saturated fat 5 g
Cholesterol 83 mg
Carbohydrates 5 g
Dietary fiber 1 g
Protein 25 g
Sodium 425 mg

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Ingredients

  • 2 5-ounce boneless, skinless chicken breasts, trimmed and tenders removed
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 1 tablespoon canola oil
  • 1 medium shallot, minced
  • 1 cup shiitake mushroom caps, thinly sliced
  • 2 tablespoons dry vermouth, or dry white wine
  • 1/4 cup chicken broth, reduced-sodium
  • 2 tablespoons heavy cream
  • 2 tablespoons minced fresh chives, or scallion greens

Details

Servings 2
Adapted from webmd.com

Preparation

Step 1

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.

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