Sautéed Chicken Breast & Mushroom Sauce
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Sautéed Chicken Breast & Mushroom Sauce

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

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Directions

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!

TIPS

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.

Ingredients

RANGER® Free Range Boneless Skinless Chicken Breasts
  Salt
  1pepper
2 tbsp Olive Oil
8 oz. Chanterelle Mushrooms, halved if large
1 tbsp Shallots, minced
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

Directions

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!

TIPS

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.