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| Chicken with Creamy Mushroom Sage Sauce |
Skinless, boneless chicken breasts with a creamy mushroom sauce with vermouth, cream, and sage.
Ingredients :
- 3 tablespoons butter
- 1/2 cup chopped shallots
- 8-10 ounces cremini or button mushrooms, 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 tablespoons chopped fresh sage
- 1 tablespoon extra virgin olive oil
- 1 1/4 to 1 1/2 pounds chicken breast cutlets, or skinless, boneless chicken breasts pounded to an even 1/4 inch to 1/3 inch thickness
- Salt and freshly ground black pepper
Instructions :
| Prep : 10M | Cook : 4M | Ready in : 30M |
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Notes :
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