Sauteed Chicken With Mushroom Sauce!
Season 4 boneless chicken breasts with salt and black pepper. Dredge in 1/4 cup flour shaking off excess; set aside.
1
Use the Quick Slice to slice enough mushrooms to equal one cup
2
Chop two medium shallots
3
Preheat oven to 400°F (200° c). Heat 1 tbsp each olive oil and butter in 12" Nonstick Skillet 1-2 minutes, or until butter is foamy.
4
Place chicken and pan, cook undisturbed 3-4 minutes or until golden brown. Turn chicken over.
5
Insert probe from Instant-Read Food Thermometer into one piece of chicken.
6
Remove handle from pan, bake 8-10 minutes or until internal temperature reads 165°F (74°C). Remove chicken from pan, tent with foil.
7
Place handle back on pan, use oven mitts to return pan to stove. Add mushrooms & shallot; cook over medium heat 2-3 min. or until shallot is fragrant
8
And one cup dry white wine and simmer until liquid is reduced by half (about 1-2 minutes).
9
Add three tablespoons heavy cream and one tablespoon chopped fresh parsley to pan; 2 minutes or until sauce is slightly thickened.
10
Keep your chicken warm on a stoneware platter...
11
Use Scoop & Serve Spatula to cover chicken in the creamy and delicious mushroom sauce!
12
Enjoy! Click below for another chicken recipe!
13
What you'll need
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Coating Trays & Tongs
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Quick Slice
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5-inch Santoku Knife
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12" Nonstick Skillet
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Instant-Read Food Thermometer
Buy
Mini Oven Mitts
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Stoneware Entertaining Set
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Scoop & Serve Spatula
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Flexible Cutting Mat Set
Buy
What you'll need
Affiliate Disclosure: I may earn commissions for purchases made through links in this Jumprope.
Coating Trays & Tongs
Buy
Quick Slice
Buy
5-inch Santoku Knife
Buy
12" Nonstick Skillet
Buy
Instant-Read Food Thermometer
Buy
Mini Oven Mitts
Buy
Stoneware Entertaining Set
Buy
Scoop & Serve Spatula
Buy
Flexible Cutting Mat Set
Buy
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Affiliate Disclosure: I may earn commissions for purchases made through links in this Jumprope.
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