Prepare for Compliments and Praise

you will be way ahead of your kitchen game if you add this one to your make often list. Do not be surprised if you are elevated to Top Chef in your household. Do not be surprised if family members, boyfriends, or guests beg you to make it again and again. It is just-that-good!


Chicken Breasts with Mushroom Sage Sauce
Adapted from Simply Recipes and Ina Gartin

RECIPE INGREDIENTS
3 Tbsp butter
1/2 cup chopped shallots
8-10 ounces mushrooms, cremini or shitake, thickly sliced (I used large,white buttons, quartered lengthwise)
1 teaspoon chopped fresh parsley
1 cup dry vermouth or dry white wine (such as Sauvignon Blanc)
2/3 cup heavy whipping cream (light cream may curdle, so use
heavy cream)
3 Tbsp chopped fresh sage
1 Tbsp olive oil
1 1/4 to 1 1/2 pounds chicken breasts, (I prefer bone- in, with skin) See note below
Salt and freshly ground black pepper

METHOD
Note:The original recipe calls for you to use boneless skinless breasts, prepared by pounding into cutlets, seasoned with salt and pepper and sauteed. I prefer to use bone-in breasts and the roast in the oven method taken from Ina Gartin. It is easier and so much more flavorful. Preheat the oven to 375 degrees F. Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. I sometimes complete this part of the recipe up to one day ahead, wrap the breasts in foil and refrigerate. This method is so good for flavorful, moist roasted chicken that I use it for numerous recipes. You can save time and money by roasting more breasts than you need and freezing some for later use.

Mushroom Sage Sauce:

1 Melt butter in a large sauté pan on medium high heat. Add shallots
and sauté for one minute. Add mushrooms and parsley and sauté for
5-10 more minutes, until the mushrooms have browned. If you are
using unsalted butter, sprinkle with a pinch of salt. Add vermouth and
deglaze the pan, scraping up any bits that may be sticking to the
bottom of the pan. Stir in the cream. Bring to a simmer and cook the
sauce down until it is thick enough to coat the back of a wooden spoon (about 10 minutes).
2 While the sauce is reducing, and, if the chicken breasts are large, cut them in half to make equal servings. If you have roasted them and they are chilled, add to the sauce early enough to just warm them
3 Stir sage into sauce, adjust seasoning to taste with salt and pepper. Plate and spoon sauce over chicken to serve.
Serve alone (for low carb version) or with rice, mashed potatoes, or pasta (use gluten-free for gluten-free version). Garnish with chopped fresh parsley.
Serves 4.