Recipe: Mushroom Sage Chicken

Ingredients:

3 Tbsp butter

1/2 cup chopped shallots or red onion

8 ounces mushrooms, thickly sliced

1 teaspoon fresh parsley, chopped

1 cup dry vermouth or dry white wine

2/3 cup heavy whipping cream

3 tablespoons fresh sage, chopped

1 tablespoon olive oil

2 large skinless, boneless chicken breasts, pounded to 1/3 inch thickness

Salt and freshly ground black pepper to taste

Directions:

1.Melt the butter in a large sauté pan on medium high heat. Add the shallots and sauté for one minute. Add the mushrooms and parsley and sauté for 7-10 more minutes, or until the mushrooms have browned.

2. Add the vermouth and deglaze the pan, scraping up any bits that may be sticking to the bottom of the pan. Stir in the cream. Bring to a simmer and cook for 3 to 5 minutes, or until the sauce is thick enough to coat the back of a wooden spoon.

3. While the sauce is simmering, heat the olive oil in another large sauté pan on medium high heat. Sprinkle salt and pepper over both sides of the chicken breast cutlets. Add cutlets to pan and cook for about 3 minutes on each side, until browned and cooked through.

4. Stir the sage into the sauce, and season to taste with salt and pepper. Pour the sauce over the chicken.

Garnish with parsley and serve over rice or pasta.  For a healthier option serve with vegetables or over spaghetti squash.

This recipe reminded me of another recipe that involved chicken served with a creamy mushroom sauce.  I shared it with you guys here.  But I like this one SO much better.  The sage and cream give it a heartier, more savory flavor that is really tasty.

Recipe inspiration found HERE.

Follow us on Twitter @FlairHuxtable, Instagram @Flair.Huxtable and @HomeBrewedLove, and Facebook at @Flair Huxtable! Then buy Lo’s first book, “The Semester,” HERE!