Ingredients
-
2
-
1/2
-
1/4
-
1
-
1
-
1
-
2
-
1/4
-
2
-
2
-
-
-
-
-
Directions
Chicken Breasts With Mushroom Cream Sauce, Take note of the small size of the breast and keep in mind, the sauce is just enough to coat 2 small breasts Double the sauce should you desire more Considering all, it’s pretty healthy No small wonder it comes from Eating Well , Pretty good; my husband likes it, but I wouldn’t say it’s delicious enough to make it worth the time this recipe requires As a working mom my time is too valuable to spend close to an hour making a recipe that is pretty good
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Steps
|
1
Done
|
Season Chicken With Pepper and Salt on Both Sides. |
|
2
Done
|
Heat Oil in a Medium Skillet Over Medium Heat. Add the Chicken and Cook, Turning Once or Twice and Adjusting the Heat to Prevent Burning, Until Brown and an Instant-Read Thermometer Inserted Into the Thickest Part Registers 165f, 12 to 16 Minutes. Transfer to a Plate and Tent With Foil to Keep Warm. |
|
3
Done
|
Add Shallot to the Pan and Cook, Stirring, Until Fragrant, About 30 Seconds. (i Like to Let Them Carmelize.) Add Mushrooms; Cook, Stirring Occasionally, Until Tender, About 2 Minutes. Pour in Vermouth (or Wine); Simmer Until Almost Evaporated, Scraping Up Any Browned Bits, About 1 Minute. Pour in Broth and Cook Until Reduced by Half, 1 to 2 Minutes. Stir in Cream and Chives (or Scallions); Return to a Simmer. Return the Chicken to the Pan, Turn to Coat With Sauce and Cook Until Heated Through, About 1 Minute. |
