Chicken With Mushroom Sauce.

Chicken With Mushroom Sauce.

The secret to a good cream sauce is always the same: not too much cream or it can be overpowering, masking the more delicate flavors. Here it contains a bountiful amount of mushrooms and is served over chicken

Ingredient:

1 cup thinly sliced mushroom caps
2 tablespoons dry white wine
¼ cup reduced-sodium chicken broth
2 tablespoons heavy cream
2 tablespoons minced fresh chives, or Scallion greens
2 5-ounce boneless, skinless chicken
½ teaspoon freshly ground pepper
¼ teaspoon salt
1 tablespoon Vegetable oil
1 medium shallot, minced

Preparation

Season chicken with pepper and salt on both sides.

Heat oil in a medium skillet over medium heat.

Add the chicken and cook, and adjusting the heat to prevent burning, until brown

Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds.

Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes.

Pour in the wine, simmer until almost evaporated, scraping up any browned bits, about 1 minute.

Pour in broth and cook until reduced by half, 1 to 2 minutes.

Stir in cream and chives (or scallions); return to a simmer.

Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.

Serve Sauce with Rice, Spaghetti etc..

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