Hello again and here is another chicken dinner recipe…..always good for a weeknight! Pretty easy dinner prep and very tasty but light and mild sauce. I happen to love mushroom gravy and this is akin to it. What I would do different would be to pound my chicken breasts before cooking to increase the surface area for sauce coverage as the inner most part of the chicken was kind of dry. So, bear that in mind as you prepare and you should have a light and tasty meal for the hot days ahead. Enjoy!
2 boneless, skinless chicken breasts, trimmed and tenders removed
1/2 tsp freshly ground pepper
1/4 tsp salt
1 Tbsp olive oil
1 medium shallot, minced
1 cup thinly sliced shiitake mushroom caps
2 Tbsp dry vermouth or dry white wine (optional depending upon your paleo preference)
1/4 cup chicken or veggie broth (I used Rapunzel brand vegan and organic veggie bouillon)
2 Tbsp heavy cream or coconut milk
2 Tbsp minced fresh chives or scallion greens
1. Season chicken with pepper and salt on both sides.
2. 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 register 165 degrees F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm.
3. 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 or 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.
The original recipe came from Eating Well April 2008 and was “paleo-ized” by me.