Since I started grilling most of my meat this summer, I have to say that skillet versions fall a little short for me. Still, some of us don’t have grills or want a quick meal idea, and this recipe works great when either of those situations occur. This recipe was adapted from All Recipes. It has a nice sauce that can be poured over rice, or thickened and used for gravy over mashed potatoes. Enjoy!!
Skillet Chicken with Shallots and Mushrooms
2 Tablespoons olive oil
3 Tablespoons butter
4 boneless, skinless chicken breasts, halved and pounded thin
2 shallots, minced
3 cloves garlic, minced
1 small box of chopped mushrooms
1/2 cup cooking white wine
1/2 cup chicken broth
Salt and Pepper to taste
Melt the olive oil and butter in a skillet. Season chicken with salt and pepper. Brown on both sides. When chicken is cooked, set it aside on a platter. Cover to keep warm. In the same skillet, add a little more olive oil and cook the shallots, garlic, and mushrooms. When they are browned, dump in the white wine, and scrape up all the browned bits. If you are making gravy, add 1-2 Tablespoons of flour at this point and stir into the vegetables. Add chicken broth, and stir until slightly thickened. (Omit flour step if you are eating it over rice). Add chicken back into the sauce, and serve with mashed potatoes or rice.