1 | tbsp | Canola Oil |
2 | unit | Chicken breast |
0.25 | cup | chicken broth - low sodium |
2 | tbsp | Chives |
2 | tbsp | heavy Cream |
0.5 | tsp | pepper, black |
0.25 | tsp | salt |
1 | unit | Shallots |
1.9 | oz | Shiitake mushrooms |
2 | tbsp | white cooking wine |
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 registers 165°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 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.