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