Chicken Breasts with Mushroom Sage Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 T. butter
1/2 cup chopped shallots or onions
8-10 oz. sliced mushrooms
1 tsp. chopped fresh (or dried) Parsley
1 c. dry vermouth or dry white wine e.g. Sauvignon Blanc
2/3 c. heavy whipping cream (do not use light cream)
3 T. chopped fresh sage
1 T. olive oil
1-1/4 to 1-1/2 pounds skinless, boneless chicken breasts pounded to an even 1/4 -1/3 inch
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Directions: |
Directions:Melt butter in large saute pan on medium high heat. Add shallots/onions and saute for one minute. add mushrooms, parsley and saute 5-10 minutes until mushrooms are browned. Add wine and deglaze pan scraping up any bits from the bottom of the pan. Sir in the cream. Bring to a simmer and cook down until the sauce has thickened.
While sauce is reducing, heat olive oil in another large saute pan on medium high heat. Sprinkle salt and pepper over both sides of the chicken breast cutlets. Add cutlets to pan and saute until breasts are browned and cooked through. Approx 3 minutes each side.
Stir fresh sage in to sauce and season to taste with salt and pepper. Pour sauce over chicken and serve. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: Super easy but looks like a restaurant dish. Be sure to cook down the sauce to a nice thickness. On occasion, I have added a sprinkle of flour to the sauce at the end to hasten the thickening. Fresh sage really sets the flavors in this dish. Do yourself a favor and plant some in the yard. It is drought tolerant and great in many recipes. ENJOY!
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