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Chicken with Mushrooms and White Wine

3.9

(84)

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Recipe information

  • Yield

    Serves 4

Ingredients

4 boneless chicken breast halves, with skin
All purpose flour
2 tablespoons vegetable oil
1 1/4 pounds mushrooms, sliced
4 large shallots, chopped
1 1/2 tablespoons chopped fresh thyme or 1 1/2 teaspoons dried
1 1/2 tablespoons chopped fresh tarragon or 1 1/2 teaspoons dried
1 1/2 cups canned low-salt chicken broth
1 cup dry white wine

Preparation

  1. Step 1

    Sprinkle chicken with salt and pepper; dust with flour. Heat oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown, about 4 minutes per side. Transfer to plate. Add mushrooms, shallots and herbs to skillet. Sauté until mushrooms are cooked through and juices are reduced to glaze, about 12 minutes.

    Step 2

    Add broth and wine to skillet. Boil until reduced by half, about 8 minutes. Return chicken to skillet. Simmer until chicken is cooked through and liquid thickens to sauce consistency, about 6 minutes. Season with salt and pepper. Transfer chicken and sauce to plates.

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