Ingredients:
6 boneless skinless chicken breast halves
5 tablespoons sweet butter
5 tablespoons olive oil
1/2 lb mushrooms, sliced
2 tablespoons scallions or 2 tablespoons shallots, chopped
1/4 cup dry white wine ( not cooking wine)
1/3 cup chicken stock
1/2 cup light cream or 1/2 cup milk
salt and pepper, to taste
Directions:
Fillet the chicken breasts and pound with a mallet to 1/8″.
Heat 2 tablespoons each of butter and olive oil in a skillet. Add the mushrooms and saute until tender. Remove from pan with a slotted spoon.
Heat the remaining butter and oil over medium-high heat. Saute the chicken, turning once until browned, about 4-5 minutes. Remove chicken and reserve.
Add the shallots or scallions to the pan, scraping any browned bits with a wooden spoon. Saute until tender.
Add wine and stock and bring to a boil. Reduce by half.
Add cream, salt and pepper. Add chicken and mushrooms back into the pan and reheat.
Servings: 6
Time preparation: 15 min.
Time total: 30 min.