This elegant dish is surprisingly simple to make. Have everything prepared and measured out in advance so you can work quickly, and keep a wooden spoon handy to blend in all of the densely flavorful bits in the drippings.
- For the Chicken:
- 2 tablespoons olive oil or butter
- 4 boneless, skinless chicken breast halves (1 pound total)
- For the Sauce:
- 1/2 cup sliced fresh mushrooms
- 1/4 cup finely chopped shallots
- 1/4 cup dry white wine
- 1 cup chicken broth
- 2 tablespoons all-purpose flour
- 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme, crushed
- 1 bay leaf
- 3 tablespoons whipping cream
- White pepper
Companion recipe: Chicken Broth
FOR THE CHICKEN:
In a large skillet, melt the margarine or butter over medium heat. Add the chicken breasts and cook for 10-12 minutes, or till the chicken is tender and no pink remains, turning once. Sprinkle the chicken with salt and pepper. Transfer to a serving platter; keep warm.
FOR THE SAUCE:
In the same skillet, cook the mushrooms and shallots in the chicken drippings for about 3 minutes, or till tender. Spoon over the chicken; keep warm. Add the white wine to the skillet, stirring to loosen crusty browned bits in the bottom of the skillet. In a bowl, stir together the chicken broth, flour, thyme and bay leaf. Add to the skillet. Cook and stir till thickened and bubbly. Cook for 2 minutes more. Stir in the whipping cream. Remove the bay leaf. Season to taste with salt and white pepper. Serve the sauce over the chicken and cooked rice or pasta.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
387 calories; 12g total fat; 165mg cholesterol; 203mg sodium; 6g carbohydrates; 1g fiber; 57g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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