Sauteed Chicken Breasts with Shiitake and Herbs de Provence
rec.food.recipes/Steve Lamont (1994)
Serves 6

Here's a fairly simple but quite delicious recipe for sauteed chicken breasts with shiitake (or other) mushrooms and herbs de provence. It was given to me by a friend and collegue -- I don't know whether it is original by him or not.

3 whole chicken breasts, boned, skin on
2 Tbsp olive oil
2 Tbsp unsalted butter
1 Tbsp herbs de provence
1/4 Tsp fennel seed, crushed
1/3 cup minced shallot
1/2 lb shiitake, sliced
2 large minced garlic cloves
1/2 cup dry white wine
1.5 cups chicken stock
2 Tbsp finely chopped chives

Pat chicken dry and season with salt and pepper.

In large skillet, heat 1 Tbsp olive oil and butter over moderately high heat. Saute chicken, skin side down, for about 3 minutes, or until skin is golden. Turn the chicken, sprinkle with herbs and fennel, and cook it, covered, over moderate heat for 6-8 minutes (until springy). Transfer to platter and keep warm.

Add the shallot to the skillet and cook for 1 minute. Add the shiitake and garlic, and cook for 2 minutes, stirring occasionally. Add the wine and boil until it is reduced to 2 Tbsp. Stir in the stock, and boil to reduce by half. Swirl in remaining butter and chives. Drain chicken juices from platter and stir into the sauce.