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,
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
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.
*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.