We all know that chicken is one of the most versatile meats around. It’s also readily available and not terribly expensive. So it’s a great trick to be able to prepare chicken in a multitude of ways. This particular recipe is easy, tasty and therefore great for weeknight cooking. For something a bit more upscale and perfect for entertaining, check out the recipe for Chicken in Champagne Sauce.
I like to serve this chicken with wild rice, which is great to soak up the sauce, but it would be excellent over pasta as well. Choose a colorful vegetable as a side dish to add a splash of brightness to the plate. Glazed carrots or bright green beans would both be good choices.
1 large or 2 small boneless, skinless chicken breasts (about 1 pound total weight)
salt & pepper to taste
2 Tbsp butter
2 Tbsp olive oil
2 large shallots, diced
2 large cloves garlic, minced
8 ounces of white or cremini mushrooms, sliced 1/8″ thick
1 1/2 cups dry white wine
1/2 cup chicken stock (low sodium preferred)
2 tsp fresh thyme leaves, separated
1 Tbsp fresh lemon juice
1 1/2 tsp Dijon mustard
1/4 cup sour cream
2 tsp fresh parsley, finely minced, divided
Preheat the oven to 500 degrees F. Place the breast(s) between two sheets of plastic wrap or in a ziploc bag and place on a flat surface. Pound using the flat size of a meat tenderizer or a meat mallet, until the breast is even thickness (so focus on flattening the thickest part of the breast, getting it to even thickness as the thinnest part). We’ll adjust the cooking time based on thickness. Salt & pepper both sides of the chicken.
In a large skillet, heat the oil and butter over medium high heat. When pan is hot and butter is foaming, place the chicken in the pan and brown thoroughly on one side, about 3 minutes. Turn and brown on the other side. Remove the chicken breast(s) to a baking sheet and place in the fully pre-heated oven. Your cook time will range between 10-14 minutes depending on thickness (for ~1″ thick, plan for 10 minutes; for 1.5″ thick, more like 14). Make a small incision into the meat near the middle to ensure juices run clear. When done, remove from oven and let rest for 4-5 minutes.
While the chicken is cooking and resting, make the sauce in the same skillet you used to brown the chicken. Leaving it on medium high heat, add the shallots and garlic, and sauté, stirring constantly, until shallots are beginning to brown (about 3 minutes) and garlic is fragrant. Add the mushrooms and toss to coat, add a little more butter or oil if needed. Cook for 1-2 minutes, then add the wine, chicken stock, lemon juice and 1 tsp of the thyme. Turn heat up to high, and boil until sauce is reduced by almost two-thirds and is beginning to thicken slightly, about 7-8 minutes. Reduce heat to low, add the sour cream and mustard and fold in immediately. Add the remaining thyme and 1 tsp of chopped parsley, taste for seasoning, adding salt & pepper to taste.
Slice the chicken if desired and serve with wild rice, spooning sauce and mushrooms over the chicken. Garnish with remaining tsp of fresh parsley.