This is a quick, reliable dinner item that pairs well with a tossed field greens salad for a healthy, satisfying weeknight meal. If you’re starved, go ahead and add a potato dish as a side; otherwise, the salad should be fine. If you prefer baked/broiled chicken, an alternate version of this same dish involves sautéing the chicken breasts for one minute on each side. Then, transfer to a baking dish, top with the mushroom/chicken stock mixture (before this has been allowed to evaporate), cover with foil and bake for about 20 minutes or until chicken is cooked through. In this case, you would omit the créme fraîche and the wine.
2 chicken breasts
8 ounce package button mushrooms
1 bunch parsley
3 garlic cloves
1/2 cup chicken stock
a splash of white wine
2 tablespoons créme fraîche
1 cup flour
salt and pepper
Chop the mushrooms coarsely and sauté in a little olive oil. Mince the garlic and add to the mushrooms.
Meanwhile, chop the parsley.
Clean the chicken breasts, season with salt and pepper and dredge in the flour. Sauté in a separate pan, on high, until nicely browned on each side and cooked through. Set aside, covered with foil to keep warm.
Add the chicken stock to the mushroom mixture. Simmer on high until most of the liquid evaporates. Add the wine, simmer again, and finally add the créme fraîche when all the moisture is gone. Season with salt and pepper.
Slice the chicken breasts diagonally and place in a dish. Top with the mushroom mixture and serve with a tossed salad and a crusty baguette.
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