Chicken Breasts and Wine with Mushroom-Garlic Sauce

By leejaywv

Ingredients

• 3 Tbsp oil
• 2 Tbsp butter
• 6 oz small mushrooms, halved and thinly sliced
• Salt
• Freshly ground pepper
• 1 large shallot, minced
• 3/4 cup dry white wine
• 3/4 cup chicken stock or broth
• 3 cloves (medium) garlic, minced
• 1 cup whipping cream
• 4 boneless and skinless chicken breast halves

Details

Servings 4
Adapted from free-gourmet-recipes.com

Preparation

Step 1

Heat 1 Tbsp oil and 1 Tbsp butter in large skillet over medium heat. Add mushrooms and season to taste with salt and pepper. Saute about 7 minutes or until lightly browned. Transfer to bowl.

Add shallot and wine to skillet and bring to boil. Add stock and boil 2 minutes. Add garlic and cream and bring to boil. Return mushrooms to pan and simmer over medium heat, stirring, until sauce is thick enough to coat spoon, about 5 minutes.

Sprinkle chicken with salt and pepper to taste on both sides. Heat remaining 2 Tbsp oil and 1 Tbsp butter in large heavy skillet over medium-high heat. Add chicken and saute, pressing on chicken occasionally with slotted spatula, 4 or 5 minutes per side until meat feels springy and is no longer pink inside. Serve with sauce.