I know I’ve been on a mushroom kick lately, but the mushrooms aren’t the star of this dish. The chicken is smothered in a rich mushroom cream sauce so the sauce is center stage. And for those of your that are trying to watch your calories, no need to fret: This recipe calls for a small amount of cream.
I like to serve this chicken over egg noodles, but it would also be delicious with mashed potatoes and any type of roasted vegetables you enjoy most.
CHICKEN WITH MUSHROOM CREAM SAUCE
2 boneless, skinless chicken breasts
½ teaspoon ground pepper
¼ teaspoon salt
1 tablespoon canola oil
1 medium shallot, minced
1 cup thinly sliced mushrooms
2 tablespoons dry white wine
¼ cup low-sodium chicken broth
2 tablespoons heavy cream
2 tablespoons fresh chives or scallions, chopped
- Season the chicken with salt and pepper on each side.
- Heat oil in a medium skillet over medium heat. Add the chicken and cook, turning once or twice and adjusting the heat as needed (don’t let the chicken burn), until brown, about 12 to 16 minutes. Transfer the chicken to a plate and cover with aluminum foil to keep warm.
- Add shallots to the pan and cook, stirring, until fragrant, about 30 seconds. Add the mushrooms and cook, stirring occasionally, until tender, about 2 minutes.
- Pour in the wine and simmer until almost evaporated, scraping up any browned bits from the bottom of the skillet, about 1 minute.
- Pour in the chicken broth and cook until reduced by half, about 1 to 2 minutes.
- Stir in the cream and chives or scallions and return to a simmer.
- Return the chicken to the skillet, turn to coat with sauce, and cook until heated through, about 1 minute.