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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

January 4 2013

Eating Healthy - Chicken Breasts with Mushroom Cream Sauce

    2 5-ounce boneless, skinless chicken breasts, trimmed and tenders removed (see Tip)
    1/2 teaspoon freshly ground pepper
    1/4 teaspoon salt
    1 tablespoon canola oil
    1 medium shallot, minced
    1 cup thinly sliced shiitake mushroom caps
    2 tablespoons dry vermouth, or dry white wine
    1/4 cup reduced-sodium chicken broth
    2 tablespoons heavy cream
    2 tablespoons minced fresh chives, or scallion greens

Season chicken with pepper and salt on both sides.
    
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 165°F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm.
    
Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds. 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.