Recipe: Chicken with Sauteed Mushrooms

CHICKEN WITH SAUTEED MUSHROOMS

"There's more than one way to alter an entree. Here we have a number of options: the type of mushroom, the type of herb and a splash of alcohol and/or cream for extra richness."

2 tablespoons olive oil
1 teaspoon minced fresh rosemary, plus additional for garnish (may substitute other herb)
4 boneless, skinless chicken breast halves
Salt and freshly ground black pepper to taste
1 tablespoon unsalted butter
1 shallot, minced
12 ounces porcini, chanterelle, shiitake or other mushroom, stems trimmed and discarded, caps sliced
1 tablespoon cognac or sherry (optional)
1/4 cup chicken stock or broth
2 tablespoons heavy (whipping) cream (optional)

Preheat the grill or broiler.

In a small bowl, combine 1 tablespoon of the oil and the rosemary. Set aside.

Place the chicken breasts between 2 sheets of plastic wrap and use a rolling pin to flatten them evenly. Remove the wrap. Rub both sides of the chicken with the rosemary mixture and season with salt and pepper to taste. Grill or broil the chicken, turning once, until cooked through, about 8 minutes. Remove from the heat; cover to keep warm.

Meanwhile, heat a medium skillet over medium-high heat. Add the remaining 1 tablespoon oil and the butter and heat until melted. Add the shallot and cook, stirring, for 1 minute. Add the mushrooms and cook, stirring occasionally, for 2 minutes. Reduce the heat to medium and cook, stirring occasionally, until the mushrooms have released their juices and are lightly browned, about 8 minutes. If desired, add the cognac or sherry and cook until almost completely evaporated. Add the stock or broth and cook, stirring, until almost completely evaporated. If desired, add the cream and heat through. Season with salt and pepper to taste; remove from the heat.

TO SERVE:
Place the chicken on individual plates and spoon the mushrooms and sauce over the top. If desired, sprinkle with additional chopped rosemary.

Servings: 4
Adapted from source: The Mushroom Lover's Mushroom Cookbook and Primer by Amy Farges