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Chicken with Wild Mushroom Pan Sauce
Servings: 2
Prep Time: 20 MINS
Cook Time: 40 MINS
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Ingredients
| 2 | RANGER® Free Range Split Chicken Breasts |
| 4 tbsp. | unsalted butter |
| 12 oz. | wild mushrooms |
| 1 | shallot, sliced |
| 1 sprig | thyme, leaves only (about 1 tsp.) |
| 1/2 cup | dry white wine |
| 1/2 cup | unsalted chicken stock |
| 1/2 cup | heavy whipping cream |
| Salt and pepper, to taste | |
| 2 tbsp. | extra virgin olive oil |
Directions
| Step 1 |
| Heat olive oil in a large high-sided skillet over medium heat. |
| Step 2 |
| Season both sides of the chicken breasts with salt and pepper and add them to the hot pan, skin-side down. |
| Step 3 |
| Cook for 8 minutes, until golden brown, and then flip the chicken. Cook for an additional 8 minutes until the chicken is almost fully cooked. Remove to a plate and set aside. |
| Step 4 |
| Lower the heat to medium-low and add the butter to the same pan the chicken was cooked in. |
| Step 5 |
| When the butter has melted, add the mushrooms to the pan and stir, spreading into an even layer. Allow the mushrooms to cook untouched for 5 minutes. When the mushrooms have browned on one side, stir the mushrooms and cook for an additional 2 minutes. |
| Step 6 |
| Add the shallots to the pan and season with salt. Cook stirring for 3 minutes, until the shallots start to turn translucent. |
| Step 7 |
| To the cooked mushrooms add a big pinch of salt, some pepper and thyme leaves, then stir. |
| Step 8 |
| Pour the white wine into the pan and deglaze by scraping the bottom of the pan with a wooden spoon. Allow the wine to cook for 2 minutes, until it has reduced. |
| Step 9 |
| Stir the chicken stock and heavy cream into the mushrooms. Place the chicken breasts back into the pan and cook for an additional 5 minutes, until the sauce has reduced and the chicken is fully cooked. |
