Fresh Mushroom, Pearl Onion Red Wine Sauce Chicken

By á-170456

Ingredients

• MARINADE:
• 1/2 cup butter - (1 stick) divided
• 2 tablespoons lemon juice
• 8 ounces small fresh white mushrooms quartered
• 1/2 cup minced shallots or onions divided
• 1 cup pinot noir (or other dry red wine)
• 1 can ready-to-serve beef broth - (13 3/4 oz)
• 1 cup frozen pearl onions
• 1 teaspoon sugar
• 5 slices thick-sliced bacon cooked, crumbled
• 6 grilled chicken breasts (marinade to follow)
• 1/2 cup minced shallots or onions
• 3 tablespoons olive oil
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh thyme (or 1/4 tspn dried thyme)
• 1/2 teaspoon salt
• 1/2 teaspoon coarsely-ground black pepper

Details

Servings 6

Preparation

Step 1

To prepare sauce: In a small saucepan place 1/4 cup butter and the lemon juice; heat until butter melts. Add mushrooms; cook covered, over medium-low heat, stirring occasionally, until tender, about 5 minutes. Using a slotted spoon, remove mushrooms to a cup. Transfer liquid to another cup; set mushrooms and liquid aside.

In a large skillet place shallots and wine. Cook over high heat until wine evaporates but shallots are still moist, about 10 minutes. Add beef broth, 1 cup water and reserved mushroom liquid; reduce over high heat until 1 1/2 cups sauce remains, about 15 minutes.

In same saucepan used to cook mushrooms, melt 2 tablespoons butter. Add onions, the sugar and 1 tablespoon water; cook uncovered, over medium-low heat, stirring frequently, until tender and golden, about 10 minutes. Stir onions into reduced sauce along with bacon and reserved mushrooms.

Thinly slice chicken; arrange each breast on a serving plate. Swirl remaining 2 tablespoons butter into sauce, heating just until butter in incoporated. Serve hot, over chicken.

Grilled Chicken Breasts: In a cup combine shallots, oil, basil, thyme, salt and black pepper. In a glass baking pan, place chicken breasts; rub with shallot mixture. Cover and refrigerate at least 2 hours or overnight. Preheat broiler. On a broiler pan place chicken breasts; broil 4 to 6 inches from heat until no longer pink, turning once, about 10 minutes.

This recipe yields 6 servings.