For the chicken you will need -
5 tbsp butter (I only used 3!)
1 tbsp minced shallot
1/4 lb sliced mushrooms (I used mini bella)
4 chicken breasts (I used 2 big ones and cut them into pieces)
The sauce -
1/4 cup chicken broth
1/4 cup white wine
1 cup whipping cream
salt and pepper
Preheat oven at 400F. Heat butter in large casserole until frothy. Add shallot and stir for a minute or two. Add mushrooms, cook one minute. Add chicken breasts. Coat both sides in butter. I cooked them on each side for about 30 seconds or so. Put in oven with cover on for 8-9 minutes. It really only takes that long. I couldn't believe it, but I guess we're used to eating over-cooked chicken! Take out chicken, and put on warm plate.
Put casserole back on heat, high heat. Add broth & wine. Boil down until syrupy. Add cream & boil down until reduced about half. Season with salt & pepper. Serve over chicken!
Simplicity at its best with this recipe, and it was SO good. We rated it 9 out of 10! I hope you guys enjoy!
I have also become a proud mommy to my first enameled cast iron dutch oven. There was a huge Kitchenaid sale happening at Canadian Tire earlier this week and I snatched it up! $30 from $70! Who can resist that deal?!
Until next time,
This is the delicious bread Mark made for me today! It is so good!