Chicken Breasts with Mushroom Cream Sauce

Ingredients

• Chicken breast

  Broilers or fryers, meat and skin, raw

  1 full small breast (both fillets) or 174g

• Pepper

  Spices, white

  ½ tsp, ground or 1g

• Salt

  Table

  ¼ tsp or 2g

• Canola oil

  1 tbsp or 14g

• Shallots

  Raw

  1 tbsp chopped or 10g

• Mushrooms

  White, raw

  1 cup, pieces or slices or 70g

• Chicken broth

  Soup, canned, less/reduced sodium

  ¼ cup or 60g

• Heavy whipping cream

  Fluid

  ¼ cup, fluid or 60g

• Chives

  Raw

  2 tbsp chopped or 6g

Directions

1. Season chicken with pepper and salt on both sides.
2. Heat oil in a medium skillet over medium heat. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165 degrees F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm.
3. Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds. Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes.
4. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in cream and chives (or scallions); return to a simmer.
5. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.
6. Enjoy!