this is adapted from simply recipes - run by the smart and talented elise bauer
|start with a few shallots
|chop them up
|rinse a few mushrooms
|chop them up
|get a bit of parsley
|chop it up (are we sensing a theme?)
|now get some sage... do you know what to do next?
|chop it up!
|now melt 3 tbs butter in a pan
|add your shallots and cook for about a minute
|next add mushrooms and parsley, cook for about 10 minutes
|in the meantime, get about a pound and a half of boneless, skinless
chicken breasts, and pound them down to about 1/4 inch thick
|now pour 1 cup dry white wine. what you do with the rest is up to you
|pour it in with the mushrooms, etc. it will steam up at first
|this will help deglaze the pan - scrape up browned pieces from the bottom.
|now add 3/4 cup heavy cream
|stir it up and bring to a boil
|after about 10 minutes it'll reduce and should be
thick enough to coat the back of a wodden spoon
|while the sauce is reducing, salt & pepper both sides of the pounded chicken breasts
|heat 1 tbs olive oil in a frying pan and cook chicken for about 3 min on each side
|when sauce has reduced and chicken is done, stir the sage into the sauce
|top chicken with the sauce, garnish with parsley, and serve
|i boiled some elbow noodles to go with this, but i'm avoiding carbs so i didn't eat any
this was a pretty quick and easy meal. one of my dinner guests exclaimed "this tastes just like restaurant food"
i reheated this the next day for lunch, and while the sauce did break down a bit, it still tasted delicious and was nothing a little interval heating and stirring couldn't fix.
chicken breasts with mushroom sage sauce (directly from the simply recipes website)
3 tbs butter
1/2 cup chopped shallots
8-10 oz cremini or shitake mushrooms, thickly sliced
1 tsp chopped fresh parsley
1 cup dry vermouth or dry white wine (ex. Sauvignon Blanc)
2/3 cup heaving whipping cream (must be heavy cream, light may curdle)
3 tbs chopped fresh sage
1 tbs olive oil
1 1/4 to 1 1/2 lbs boneless, skinless chicken breasts. pieces pounded evenly to 1/4 or 1/3 inch thick
salt & pepper
melt butter in a large sauté pan on medium high heat.
add shallots and sauté for one minute.
add mushrooms and parsley and sauté for 5-10 more minutes, until the mushrooms have browned.
if using unsalted butter, sprinkle on a pinch of salt.
add vermouth and deglaze the pan, scraping up any bits that may be sticking to the bottom of the pan.
stir in the cream.
bring to a boil and cook the sauce down until it is thick enough to coat the back of a wooden spoon (about 10 minutes).
while the sauce is reducing, heat olive oil in another large sauté pan on medium high heat.
sprinkle salt and pepper over both sides of the chicken breast cutlets.
add cutlets to pan and cook for about 3 minutes on each side, until browned and cooked through.
stir sage into sauce, season to taste with salt and pepper
pour sauce over chicken to serve, garnish with fresh chopped parsley
*can be served alone for low-carb version, or with rice, mashed potatoes, or pasta. my guests ate theirs with elbow noodles.