Sautéed Chicken Breast & Mushroom Sauce

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Servings: 4
Prep Time: 10 MINS
Cook Time: 30 MINS

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RANGER® Free Range Boneless Skinless Chicken Breasts

Step ONE

Season chicken with salt & pepper. Heat oil in a large skillet over medium high heat. When oil just starts to smoke, using tongs, carefully place each piece of chicken in hot oil. Sauté until golden brown, 4-5 minutes. Using tongs, flip chicken and continue to sauté until golden brown and chicken has cooked through, 4-5 minutes more. Chicken is cooked through when internal temperature in the center of each piece has reached 165°. Transfer chicken to a plate and keep warm.

Step TWO

In the same skillet, reduce heat to medium and melt the butter. Add mushrooms, shallots & garlic, sauté until mushrooms just begin to soften. Using a wooden spoon, stir in white wine, scraping up all the browned bits from the bottom. Continue to stir until the wine has almost evaporated. Stir in the chicken broth, oregano & thyme. Bring to a boil, then reduce to low and let simmer until reduced by 1/3. Stir in cheese & heavy cream, taste the sauce and season with salt & pepper as needed. Nestle chicken back into skillet with the sauce & let simmer for a few more minutes. Serve & Enjoy!

Chanterelles are great for this dish because they are rich in flavor with a slight peppery finish. Also they sauté well in butter or oil and their almost fruity aroma pairs well with the wine. Goes great served over rice or egg noodles.

2	RANGER® Free Range Boneless Skinless Chicken Breasts
	Salt
	1pepper
2 tbsp	Olive Oil
8 oz.	Chanterelle Mushrooms, halved if large
1 tbsp	Shallots, minced
2	Cloves Garlic, minced
2 tbsp	Butter
1/4 cup	Dry White Wine
1 cup	Low Sodium Chicken Broth
1 1/2 tsp	Fresh Oregano Leaves
1 1/2 tsp	Fresh Thyme Leaves
1/3 cup	Parmigiano-Reggiano Cheese, shredded
1/3 cup	Heavy Cream