Seared Chicken with Shallot Mushroom Pan Sauce

Luscious chicken with a simple yet robust in flavor, pan sauce perfectly paired with fettuccine alfredo. If you can master how to make a delectable pan sauce your taste buds will be open to a world of flavors. Pan sauce requires patience as it can easily turn into a disaster or something divine. Quality ingredients is a must and proper seasoning is always essential.

Ingredients:

4 boneless skinless chicken breasts

1/3 c plus 2 tbsp flour

2 tbsp unsalted butter, room temp

3 tbsp extra virgin olive oil

2 large shallots minced

3 c thinly sliced crimini mushrooms

2 cloves garlic minced

1 tsp minced thyme

3/4 c dry white wine

2 c chicken stock

2 tsp minced fresh flat leaf parsley

Season chicken with s+p and flour (1/3 c) mixture. Coat chicken in flour

Oil pan on medium high heat & saute breasts 3 min/side. Once cooked remove to a plate and use a piece of foil to tent to contain the heat

Add more oil and saute shallots for 3-4 min. Add garlic, thyme, & mushrooms and season. Cook for 5-6 min until mushrooms release moisture

Add wine to deglaze and scrape any browned bits

Pour chicken stock and simmer for 5 min. Make a beurre manie [burr mahn-YAY] which is a thickening agent using 2 tbsp flour and 2 tbsp of butter. Mix with fingers. Use 1tbsp of the paste and whisk into sauce. Adjust seasoning and add parsley. Add chicken back in to coat with sauce and serve.

Bon Appetit!