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Season chicken with pepper and salt on both sides.

Chicken Breasts with Mushroom Cream Sauce

The secret to a good cream sauce is always the same: not too much cream or it can be overpowering, masking the more delicate flavors. Here it contains a bountiful amount of mushrooms and is served over chicken breasts.


    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
    1 cup(s) thinly sliced shiitake mushroom caps
    2 tablespoon(s) dry vermouth, or dry white wine
    1/4 cup(s) reduced-sodium chicken broth
    2 tablespoon(s) heavy cream
    2 tablespoon(s) minced fresh chives, or scallion greens


    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.

Tips & Techniques

It's difficult to find an individual chicken breast small enough for one portion. Removing the thin strip of meat from the underside of a 5-ounce breast — the "tender" — removes about 1 ounce of meat and yields a perfect 4-ounce portion. Wrap and freeze the tenders and when you have gathered enough, use them in a stir-fry or for oven-baked chicken fingers.