Chicken w/ Mushrooms + Shallots

 Ingredients: organic, free-range chicken breast, Crimini mushrooms, shallots, chicken broth, heavy cream, kosher salt, cracked pepper

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I got inspired to experiment with this classic recipe after glancing at a more fancy version (which called for morel mushrooms and white wine) in this month's Bon Appétit magazine. I made the quick and easy version and omitted the white wine and used the crimini mushrooms I already had in the fridge. 


This was a multiple step process that called for browning the chicken breast first, removing it from the skillet, then sauteeing the shallots and mushrooms. Those were also removed from the pan and chicken stock and butter was added to help de-glaze the chicken drippings from the skillet. I returned the chicken breast to cook completely and simmer in the sauce while it thicken slightly. The chicken was removed yet again and the mushroom mixture was brought back to the sauce, this time to re-heat and cook with the addition of the heavy cream. 


Sounds like a pain, but it really did go fast and the result was worth it. I also grilled some sourdough bread to sop up the sauce afterward.