Chicken with Wild Mushroom Pan Sauce
2

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Chicken with Wild Mushroom Pan Sauce

  • Servings: 2
  • Prep Time: 20 MINS
  • Cook Time: 40 MINS

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Chicken with Wild Mushroom Pan Sauce

Directions

Step one
Heat olive oil in a large high-sided skillet over medium heat.
Step two
Season both sides of the chicken breasts with salt and pepper and add them to the hot pan, skin-side down.
Step three
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 four
Lower the heat to medium-low and add the butter to the same pan the chicken was cooked in.
Step five
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 six
Add the shallots to the pan and season with salt. Cook stirring for 3 minutes, until the shallots start to turn translucent.
Step seven
To the cooked mushrooms add a big pinch of salt, some pepper and thyme leaves, then stir.
Step eight
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 nine
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.

Ingredients

RANGERĀ® Free Range Split Chicken Breasts
4 tbsp. unsalted butter
12 oz. wild mushrooms
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 one
Heat olive oil in a large high-sided skillet over medium heat.
Step two
Season both sides of the chicken breasts with salt and pepper and add them to the hot pan, skin-side down.
Step three
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 four
Lower the heat to medium-low and add the butter to the same pan the chicken was cooked in.
Step five
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 six
Add the shallots to the pan and season with salt. Cook stirring for 3 minutes, until the shallots start to turn translucent.
Step seven
To the cooked mushrooms add a big pinch of salt, some pepper and thyme leaves, then stir.
Step eight
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 nine
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.

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