Wednesday, February 15, 2017

Chicken Breasts With Chianti Mushroom Sauce

Chicken Breasts With 
Chianti Mushroom Sauce
Serves 8.
3 cups Chianti wine
1 cup low sodium beef broth
1 T. tomato paste
8 boneless skinless chicken breasts 

Salt and pepper for seasoning
2 T. olive oil
4 T. unsalted butter, divided use 
2 shallots, sliced
3 cloves garlic, sliced
1 lb. sliced crimini mushrooms

2 tsp. chopped fresh thyme leaves 
2 T. flour

1. Place Chianti, beef broth and tomato paste in a sauce pan. Bring to a boil, stirring to dissolve tomato paste. Continue to cook down by half. Cover and set aside.

2. Trim chicken and pound to an even 1/2 inch thickness; season with salt and pepper. Heat olive oil in a large skillet over medium high heat. Add the chicken and brown 2 minutes per side. Remove chicken to a plate.

3. Melt 2 T. butter in the same skillet and then add the shallots and garlic and toss until softened, about 3 minutes. Add the mushrooms and thyme; sprinkle lightly with salt. Continue to cook, stirring often, until mushrooms cook off all the excess liquid and begin to brown, about 8 minutes. Stir in the flour. Add the reduced wine to the mushrooms and bring to a boil, stirring often.

4. Return chicken to the skillet, turning to coat in the sauce. Simmer chicken until cooked through, 6 to 8 minutes. Remove chicken to serving plates and stir the remaining 2 T. butter into the sauce. Serve sauce spooned over the chicken with a side of pasta or polenta.

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