Chicken Breasts with Mushroom Cream Sauce

Revised 2018 Apr 18

16 servings


4 pounds chicken breast halves, boned and skinned
2 teaspoons black pepper
1 teaspoon salt
4 tablespoons oil or appropriate fat
4 medium shallots, minced
6 cloves garlic, minced
4 cups shiitake mushrooms, thinly sliced
1/2 cup dry vermouth or dry white wine
1/4 cup balsamic vinegar
1 cup chicken stock
1/2 cup sour cream
1/4 cup pepper sauce
2 tablespoons 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 165F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm (see note 2)

Add shallot and garlic 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, pepper sauce, 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.

Use 4 to 5 ounces of chicken per person. Remove tenders and cut breasts as required to make reasonable portions.
12 bone in skin on breast halves can be roasted till nearly done then stripped, wrapped in foil, and reheated the next day. Make some stock with the bones and reserve a couple of pieces of skin to cook in the pan as a base for the mushroom sauce. Be sure to get them nice and crispy so as to leave a little fond.

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