emerald coast olive oil

Chicken in Wild Mushroom Sauce

4 (4-6 oz.) chicken breasts

1/2 cup sliced shallots

4 tablespoons Wild Mushroom and Sage Olive Oil

3-4 cups of assorted mushrooms (baby bellas, shiitake,

    button mushrooms)

1 cup of vermouth or dry white wine

2/3 cup of heavy whipping cream*

3 tablespoons fresh sage

1 Tbsp Italian flat leaf parsley

2 tsp. Kosher salt

Freshly ground pepper

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Heat 3 tablespoons of the olive oil in a large skillet; add chicken and cook through, about 3 minutes per side.  Remove chicken and add the shallots to the pan; saute for a minute.  Add the mushrooms, sage and parsley, and saute for another 5-10 minutes (until the mushrooms are cooked through).  Add vermouth or wine and deglaze pan (bring to a boil and scrap the bottom of the pan with your spatula). Stir in cream, let it come to a boil again (stirring constantly). Reduce sauce down until it has thicken about 10 minute.  Plate chicken and top with the sauce.  Finish chicken with a drizzle of the mushroom sage.

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*If you'd like to lighten up the dish a bit, use whole milk in a box.  It's thicker than regular whole milk so it makes a nice sauce.

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