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My husband's favorite dish from a little Italian restuarant up the street... this is my version of the dish! : ) You can also add red bell pepper for color.
- 4 boneless chicken breast halves
- salt & freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 1⁄2 lb cremini mushroom, sliced 1/8 inch thick
- 1 large shallot, minced
- 1⁄2 cup dry white wine
- 1 cup heavy cream
- 1⁄2 cup chicken stock or 1⁄2 cup low sodium chicken broth
- 2 tablespoons Dijon mustard (optional)
- 2 tablespoons dill
- Season the chicken breasts with salt and pepper.
- In a large skillet, melt 1 tablespoon of the butter in the vegetable oil. Add the chicken breasts, skin side down, and cook over moderately high heat until lightly browned, about 4 minutes.
- Cover the skillet and cook the chicken over moderate heat until the skin is crisp, about 4 minutes.
- Uncover, turn the chicken and cook over moderately low heat until the meat is just white throughout, about 6 minutes.
- Transfer the chicken to a large plate and cover loosely with foil.
- Pour off the fat from the skillet and add the remaining 1 tablespoon of butter.
- Add the mushrooms and shallot and cook over moderate heat, stirring, until softened, about 4 minutes.
- Add the wine and simmer over moderately high heat until almost dry, about 3 minutes.
- Add the cream and stock and simmer until thickened, about 8 minutes.
- Stir in the mustard (optional) and dill and season with salt and pepper.
- Add the chicken to the sauce, skin side up, along with any accumulated juices.
- Simmer over low heat until the chicken is warmed through, about 2 minutes.
- Spoon the sauce onto plates, top with the chicken and serve w/ pasta.