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Chicken Breasts With Mushroom Sage Sauce

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Chicken Breasts With Mushroom Sage Sauce

Ingredients

  • 3 tbsp butter
  • 1/2 cup chopped shallots
  • 8-10 ounces mushrooms, cremini or shitake, thickly sliced
  • 1 teaspoon chopped fresh parsley
  • 1 cup dry vermouth or dry white wine (such as sauvignon blanc)
  • 2/3 cup heavy whipping cream (light cream may curdle, so use heavy cream)
  • 3 tbsp chopped fresh sage
  • 1 tbsp olive oil
  • 1 1/4 to 1 1/2 pounds skinless, boneless chicken breasts, pieces pounded to an even 1/4 inch to 1/3 inch thickness
  • salt and freshly ground black pepper
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