From Chow Bella
5 tbsp unsalted butter, preferably grass-fed
1 tbsp minced shallot or green onion
1/4 lb sliced mushrooms
2 chicken breasts, filleted (or supremed) into 4 pieces, preferably free-range
1/2 tsp fresh lemon juice
1/4 cup white wine (port, Madeira, or dry white vermouth would work too)
1/2 cup whipping cream
pinch of dried parsley or 2 tbsp fresh parsley
lemon juice, salt, and pepper, to taste
1. Preheat oven to 400 degrees F. Heat the butter in a large oven-proof skillet over medium heat.
2. Add the shallot and saute a moment without browning. Add the mushrooms and again saute without browning. Remove the shallots and mushrooms to the side, leaving some butter in the bottom of the pan.
3. While the vegetables cook, drizzle the chicken fillets with the lemon and add some salt and pepper.
4. Add the seasoned chicken fillets in a single layer in the buttered pan. Cover with aluminum foil and bake 12-15 minutes, or until cooked through. Remove the chicken to the side and tent with foil to keep warm.
5. Return the skillet the chicken was cooked in to a burner over high heat. Add the wine to the pan juices (should be about 1/3 cup of juices) and bring to a rapid boil, cooking the mixture down until it becomes syrupy. Add the cream, return to the boil and allow the sauce to slightly thicken. Season with the parsley and taste to see if more salt and pepper are needed. Sprinkle in more lemon juice, if desired.
6. Return the chicken to the pan and coat both sides with sauce. Serve immediately.
Servings per recipe: 4
Per serving:
Calories: 311.3
Fat: 26.2 g
Saturated fat: 16 g
Cholesterol: 113.9 mg
Sodium: 93.2 mg
Carbohydrate: 2.1 g
Fiber: 0.3 g
Sugars: 0.4 g
Protein: 15.1 g