Chicken With Creamy Mushroom Sage Sauce
Course: DinnerDifficulty: MediumServings
4
servingsPrep time
10
minutesCooking time
20
minutesIngredients
3 Tbsp butter
1/2 cup chopped shallots
10 oz cremona mushrooms, thickly sliced
2 shiitake mushrooms, thinly sliced
1 tsp chopped fresh parsley
1 cup dry vermouth or dry white wine (or chicken broth)
2/3 cup heavy whipping cream
3 Tbsp chopped fresh sage
3 Tbsp AOOC Mushroom & Sage Olive Oil or Sage Olive Oil
1-2 lb chicken breast, pounded to even thickness
salt and pepper
AOOC Black Mission Fig Balsamic
Directions
- Melt the butter in a large sauce pan on medium high heat. Add the shallots and sauce for one minute.
- Add mushrooms and parsley and sauce for 7-10 more minutes, or until mushrooms have browned.
- Add vermouth/wine/or chicken broth and deglaze the pan, scraping up any bits that may be sticking to the bottom of the pan.
- Stir in cream. Bring to a simmer and cook for 3 to 5 minutes, or until the sauce is thick enough to coat the back of a wooden spoon.
- While the sauce simmers, heat olive oil in another sauce pan on medium high heat. Sprinkle seasonings on both sides of chicken.
- Add chicken to pan and cook on each side until browned and cooked through.
- Sir in the sage into the sauce and season to taste with salt and pepper. Pour sauce over the chicken.
- Serve alone or with a vegetable or with rice, mashed potatoes or pasta. Garnish with fresh parsley. Drizzle Black Mission Fig Balsamic over top for extra flavor and a hint of sweetness.
