Sauteed Chicken With Mushroom Sauce
|Boneless, skinless chicken breast halves||2|
|Ground black pepper||To Taste|
|All purpose flour||2 Tablespoon|
|Olive oil||1 Teaspoon|
|Sliced mushrooms||1 Cup (16 tbs)|
|Shallot||1 Medium, finely chopped|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Heavy whipping cream||3 Tablespoon|
|Fresh parsley||1 Tablespoon, chopped|
1. Preheat oven to 400°F (200°C). Season both sides of chicken with salt and black pepper. Dredge chicken in flour, shaking off excess; set aside. Heat oil and butter in (8-in./20 cm) Sauté Pan over medium heat 1-2 minutes or until butter is foamy. Place chicken in pan; cook undisturbed 3-4 minutes or until golden brown. Turn chicken over; place pan in oven and bake 8-10 minutes or until internal temperature reads 170°F (76°C) in thickest part of breast. Carefully remove pan from oven with oven mitts. Remove chicken from Sauté Pan; tent with foil.
2. Holding handle with oven mitt, return pan to stovetop. Add mushrooms and shallot; cook over medium heat 2-3 minutes or until shallot is fragrant. Add wine and simmer until liquid is reduced by half (about 1-2 minutes). Add cream and parsley; simmer an additional 1-2 minutes or until sauce is slightly thickened. Season to taste with additional salt and black pepper. Slice chicken on a bias; serve with sauce.
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