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Ingredients
- 1 tablespoon olive oil
- 4 Kirkland Signature/Perdue Individually Frozen Boneless,
- Skinless Chicken Breasts
- 8 ounces crimini mushrooms, sliced
- 1/3 cup chopped shallots
- 1/3 cup chicken broth
- 2 tablespoons butter
- 2 tablespoons chopped fresh herbs: parsley, rosemary or tarragon
- Hot cooked long-grain white and wild rice (optional)
- Fresh herbs, for garnish (optional)
Details
Servings 4
Adapted from perdue.com
Preparation
Step 1
Heat olive oil in a large skillet over medium-high heat. Add frozen breasts, reduce heat to medium, cover and cook for 10-12 minutes. Turn chicken, partially cover and continue cooking for 10 minutes.
Add mushrooms and shallots, moving chicken to the outer edges of the pan. Partially cover and cook on medium heat, stirring occasionally, for 5 minutes, or until mushrooms and shallots are golden and softened.
Add broth and simmer for 1 minute, stirring and scraping the bottom of the pan.
Add butter in small amounts to the skillet, stirring well with each addition. Stir in herbs.
To serve, spoon mushroom mixture over the chicken. Accompany with rice and garnish with fresh herbs, if desired.
Makes 4 servings.
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