Chicken Breasts with Mushroom Sage Sauce

By Beszhak

You know what the best thing is about boneless, skinless chicken breasts? They cook up in about nothing flat. Great for midweek meals when you are just rushing to get something on the table. Chicken breasts also take to sauces well, including this cream-based sauce loaded with mushrooms.

Ingredients

• 3 Tbsp Butter
• 1/2 Cup Chopped Shallots
• 8-10 oz mushrooms, cremini or shiitake, sliced
• 1 tsp chopped fresh parsley
• 1 cup dry vermouth or dry white wine (SUCH AS SAUVIGNON BLANC)
• 2/3 Cup heavy whipping cream
• 3 Tbsp chopped fresh sage
• 1 Tbsp Olive Oil
• 1 1/4 to 1 1/2 Pounds skinless, boneless chicken breasts, pieces pounded to an even 1/4 or 1/3 inch thickness
• Salt and freshly ground black pepper

Preparation

Step 1

1. Melt butter in a large saute pan on medium-high heat. Add shallots and saute for one minute. Add mushrooms and parsley and saute for 5-10 more minutes, until the mushrooms have browned. Add WINE and deglaze pan, scraping up any bits that may be sticking to the bottom of the pan. Stir in the cream. Bring to a boil and cook the sauce down until it is thick enough to coat the back of a wooden spoon. (About 10 minutes)

2. While the sauce is reducing, heat Olive Oil in another large saute pan on medium high heat. Sprinkle salt and pepper over both sides of the chicken breast cutlets. Add cutlets to pan and cook for about 3 minutes on each side, until browned and cooked through.

3. Stir in sage to the sauce, season to taste with salt and pepper. Pour sauce over chicken to serve.

Serve alone (low carb) or with rice, mashed potatoes, or pasta. (BOW TIE farfelle) Garnish with Parsley.