- 2 T Butter
- 1 Tablespoon Extra Virgin Olive Oil
- 2 lbs Boneless Chicken Breasts (skinless)
- 1/4 Cup minced Shallot
- 3 Garlic Cloves (minced)
- 10 oz Baby Bella Mushrooms (sliced thin)
- 2 Tomatoes (seeded, and diced small)
- 1/4 Cup Heavy Cream
- 1/2 Cup Dry White Wine (I used a Pinot Grigio)
- 1/2 Cup Low Sodium Chicken Stock
- 2 T Lemon Juice (fresh)
- 1 Tablespoon Flour
- 2 T Basil (chiffonade)
•In a large skillet over medium heat, melt your butter and oil. Pat your chicken breasts dry with a paper towel and season both sides with salt and pepper, liberally. When the butter starts to foam, add in your chicken and sear on both sides (about 3-4 minutes per side) until a golden brown crust forms.
•Remove the chicken from the pan and place on a plate. Add in your shallots and garlic to the pan and saute for 2 minutes. Add in your mushrooms and tomatoes and saute about 8 minutes over a medium heat, stirring frequently.
•Return the chicken to the pan and add in your cream, wine, stock, and lemon juice immediately. Bring the liquids to a boil, then reduce to a simmer and cook until the chicken has cooked through. Remove the chicken again from the pan and place on a serving platter, and stir in your flour, cooking the liquid another 3 minutes to thicken. Taste and season with salt and pepper.
•Pour the sauce over the chicken and sprinkle the fresh basil on top. Serve hot.