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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pan Seared Chicken Breast with Shallots and Mushrooms Recipe

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This recipe for Pan Seared Chicken Breast with Shallots and Mushrooms is from Brian's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoons unsalted butter, divided
1 tablespoon olive oil
4 skinless, boneless chicken breasts
salt and pepper to taste
8-10 mushrooms, cleaned and sliced
4 shallots, chopped
1 clove garlic, minced
1/3 cup dry white wine
1/2 cup chicken broth
Directions:
Directions:
Pound chicken until thin. Melt 1 tablespoon butter and heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, and brown on both sides in the skillet. Cover, and continue cooking 10 minutes, or until chicken juices run clear. Set aside, and keep warm.

Mix shallots, sliced mushrooms and garlic into skillet over medium heat, and cook until tender. Stir in wine, and cook until heated through. Stir in broth, and continue cooking 5 minutes, or until reduced and slightly thickened. Serve the sauce over the chicken.
Number Of Servings:
Number Of Servings:
3-4
Preparation Time:
Preparation Time:
15 min
Personal Notes:
Personal Notes:
Makes a great sauce to put over mashed potatoes or rice.

 

 

 

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