Chicken Breast With Mushroom Sauce

An elegant chicken dish that is ready in less than half an hour. Particularly good served with jasmine rice.

Servings: 2

Cook Time: 20 minutes

Pair With: Crisp white, like a Pinot Grigio.

Source: Recipe and photo courtesy Tama Takahashi, Touring & Tasting Food Editor


2 chicken breasts, deboned, with skin on

2 tablespoons olive oil

2 tablespoons butter

1 teaspoon thyme

2 tablespoons minced shallot

1 tablespoon minced garlic

1/2 cup white wine

8 oz. button mushrooms, sliced




Get all your ingredients assembled so you can concentrate on cooking the chicken.

Spread the oil on the bottom of a wide frying pan. Heat the oil over medium high heat until hot, do not let the oil smoke. Carefully set the chicken breasts in the hot oil skin side down; they should sizzle. Cook about 3 minutes, until the skin is nicely browned. Flip and sear for a couple of minutes on the other side. Remove to a pan. Turn the heat to low and in the same pan, melt the butter and sweat (cook without browning) the shallot and garlic until the shallot is translucent.

Add the thyme and wine and turn the heat up to medium high. Whisk the mixture until about a third of the liquid evaporates (about 3 minutes). Turn the heat back down to low and add the mushrooms. Cook, stirring occasionally until the mushrooms are tender.

Nestle the chicken breasts in the mushroom and simmer for a few minutes, until the chicken is cooked through. Plate the mushrooms and sauce, then top with the sliced chicken breast. Nice with jasmine rice.


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Chef's Notes:

Pair with the same white wine that went into the sauce, preferably a crisp white with citrus notes--such as the 91 Point, Top 100 wine: the 2010 Margerum Sybarite Sauvignon Blanc from Happy Canyon, Santa Barbara.