Chicken Breasts with Mushroom-Sage Sauce

Every so often, I get a reprise from cooking, and today was one of those days. Yesterday I traveled to Tuscaloosa to see the Tide whip up on North Texas so I didn’t make it home until after midnight. Today was a lazy day so it was nice to not be the cook tonight and to my surprise, I was served a dinner that rivaled a restaurant quality dish, so I thought this week I’d share the recipe with you.

This would be an ideal “dinner party” entree. We had it served over farfalle pasta (bow ties) and the sauce was perfect for the pasta. It’s not a “low fat” recipe, but every so often it’s nice to splurge on yourself.

  • 3 tbsp unsalted butter
  • 1/2 cup chopped shallots (a small red onion will suffice)
  • 8-10 oz shitake or crimini mushrooms, thickly sliced
  • 1 tsp chopped fresh parsley
  • 1 cup dry vermouth or dry white wine (we used Sauvignon Blanc because we already had a bottle in the chiller)
  • 2/3 cups heavy whipping cream (light cream may curdle, so be sure to use the heavy cream)
  • 3 tbsp chopped fresh sage
  • 1 tbsp olive oil
  • 1 1/2 pounds skinless, boneless chicken breasts, pounded to 1/3″ thickness
  • Salt and fresh ground black pepper
Melt the butter in a saute pan over medium heat. Add the shallots and cook for 1 minute, then add the mushrooms and parsley and saute 5-10 minutes more, until the mushrooms have absorbed the liquid and started to brown (mushrooms will first absorb your butter, then they will give off their moisture, then before the brown they will soak back up the moisture in the pan). Add the vermouth/wine to deglaze the pan, scraping up the brown bits from the bottom of the pan. Stir in the cream, bring to a boil, and cook the sauce until it is thick enough to coat the back of a spoon (about 10 minutes).
While the sauce is reducing, in another pan, heat the olive oil over medium high heat. Season the chicken on both sides with salt and pepper. Cook for 3 minutes on each side, until browned and cooked through.
Stir the sage into the reduced sauce and season with salt and pepper. Pour sauce over cooked chicken to serve. Garnish with fresh chopped parsley.

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