Pan Seared Chicken + Creamy Mushroom and Sage Sauce
I’ve been working a lot less which has given me more time to spend on dinner which in turn has brought me much joy. I love being able to put a well crafted meal on the table and hate when my schedule inhibits that but in some seasons that is just the way it works out and that’s okay. Fortunately, I am not in one of those seasons and this is one of those recipes that takes a bit more time but always proves to be worth it. I’ve made it with cream and I’ve made it with greek yogurt in place of cream and although they both are tasty the cream version delivers the best texture.
Pan Seared Chicken + Creamy Mushroom and Sage Sauce
adapted from Simply Recipes
Ingredients:
3 tbsp of organic butter
1/2 cup of chopped shallots
8 ounces of cremini or baby bella mushrooms, thinly sliced
1 teaspoon of fresh chopped parsley
1 cup of dry white wine
2/3 a cup of heavy whipping cream ( can replace with 1/2 cup of plain greek yogurt but will affect texture)
3 tbsp of finely chopped fresh sage
2-4 organic free range chicken breasts
1 tbsp of olive oil
1 tbsp of unbleached all-purpose flour
salt and freshly ground pepper
Method:
1. Heat olive oil in a skillet over medium high heat. Toss chicken breasts in flour and season with salt and pepper. Add chicken to pan and cook for about 5-7 minutes on each side until cooked through and browned. Once cooked though remove chicken from skillet and keep warm, leaving pan juices in the skillet.
2. In the same skillet you used to cook your chicken, melt the butter over medium high heat. Add shallots and sauté for one minute. Add mushrooms, parsley, and a pinch of sea salt* and sauté for 7-10 minutes until mushrooms have browned. ( Adding salt in with your mushrooms draws out their natural moisture so they will not have a slimy texture once cooked.) Add in your white wine and deglaze the pan. Stir in cream. Bring to a boil and cook until reduced by half and sauce is thick enough to coat the back of a wooden spoon.
3. One sauce is cooked down, stir in sage and season to taste with sea salt and pepper.
4. Spoon sauce over warm chicken breasts, garnish with parsley, and serve.
Very nice indeed – I love the photo of the mushroom
It’s indeed delicious and thank you! : )