8ouncescleaned and sliced mushroom(any assortment)
4large boneless skinless chicken breasts(about 2 ½ pounds)
Kosher salt and freshly ground pepper (to taste)
1onion(minced)
¾cupdry white wine
¾cupheavy or light cream
2tablespoonsminced fresh flat-leaf parsley or tarragon
Instructions
Heat 2 teaspoons of the olive oil in a large skillet over medium heat. Add the garlic and stir for one minute until the garlic becomes fragrant. Add the mushrooms and turn the heat up to medium-high. Sauté for about 8 minutes, until the mushrooms are tender and golden brown. Transfer the mushroom mixture to a plate or bowl and set aside.
Heat the remaining 2 teaspoons olive oil in the same skillet over medium-high heat. Season the chicken with salt and pepper and add the chicken to the skillet. Sear for about 5 minutes on each side until the chicken is browned and almost cooked throughout, but not quite. Take the chicken out of the pan and place it on top of the mushrooms.
Return the skillet to the heat, and add the onion. Sauté the onion for 4 minutes, until slightly tender, then pour in the white wine and scrape up any bits stuck to the bottom of the pan. Allow the wine to reduce by half, then add the cream and the herb of your choice and bring to a simmer. Return the chicken and the mushroom to the pan and simmer for about 4 minutes until the chicken is fully cooked and the sauce has thickened.
Slice in elegant diagonal slices to serve over the starch of your choice, if desired.
Notes
Serve this with any starch from pasta to quinoa to rice.
Don't cook the chicken all the way through when you are browning it. You'll want to allow it to finish cooking in the mushroom cream sauce to become tender and flavorful.
Play around with different combinations of mushrooms, depending on what's available and what's in your budget.
If you don't want to use white wine, you can use chicken broth instead.
When you add the white wine to the pan it will help release all of the flavorful brown bits left in the pan from browning the chicken. Those caramelized bits will add terrific flavor to the sauce.