0I couldn't resist testing out some of the recipes and scouted for some recipes online.
And viola! I found the first dish that you saw Julie sauteing mushrooms over the pan.
Here we present: Chicken Breasts with Mushroom Cream Sauce
Cream is to French cuisine what olive oil is to Italian. And, of course, the French do like their mushrooms. Do as Julia says and "don't crowd the pan" when sauteing mushrooms for this silky Chicken with Mushroom Cream Sauce. It's quick, easy, and looks like you put a lot more work into it than you did.
Ingredients
2 5-ounce boneless, skinless chicken breasts, trimmed and tenders removed (see Tips & Techniques)
1/2 teaspoon(s) freshly ground pepper
1/4 teaspoon(s) salt
1 tablespoon(s) canola oil
1 medium shallot, minced
240 mls thinly sliced shiitake mushroom caps
2 tablespoon(s) dry vermouth, or dry white wine
60 mls reduced-sodium chicken broth
2 tablespoon(s) heavy cream
2 tablespoon(s) minced fresh chives, or scallion greens
Directions
- Season chicken with pepper and salt on both sides.
- Heat oil in a medium skillet over medium heat. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165°F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm.
- Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds. Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in cream and chives (or scallions); return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.
