I was looking for a new idea for chicken when Ally recommended this recipe that she developed based on a recipe in Katie's blog. I decided to take things that I liked from both recipes and ended up with one of the best chicken dishes I've made in a while. I'll definitely make this one again!
Here is my variation -
- 4 thinly sliced, boneless, skinless chicken breasts
- 2 tbsp olive oil and 1 tbsp butter
- 1/2 cup cornstarch
- Salt and pepper
- 1/2 cup finely chopped shallots
- 3 cloves garlic, minced
- 1-2 tbsp chopped fresh sage
- 1 tsp olive oil
- 1/4 cup extra-dry vermouth
- 2 cups chicken stock
- 1 cup sliced crimini mushrooms
- 1 tsp flour mixed with 1/4 cup water
- Heat olive oil and butter in a large pan
- Season chicken with salt and pepper and dredge in the cornstarch. Shake off any excess and add to the hot pan.
- Cook on each side for about 3-4 minutes, or until golden brown.
- Remove chicken from the pan and keep warm on a covered plate; you could also put them in the oven on warm but I already had something cooking in the oven - our next house WILL have double ovens :) Do not discard all of the juices in the pan.
- Heat olive oil in the same pan where chicken was cooked
- Add the shallots and mushrooms; saute for a minute or two
- Add garlic, saute
- Add the vermouth and sage. While adding all of these ingredients, use a wooden spoon to scrape up all the bits on the bottom of the pan.
- Add chicken broth and bring to a simmer. At this point I put the chicken back into the pan for about 4 minutes to absorb the flavors of the sauce and to make sure it was cooked through. I then put it back into the covered dish and continued to cook the sauce.
- As the sauce reduces, it will thicken a bit. I added just a touch of the flour-water mixture to help it along.
This sauce was so flavorful! I loved it and it was amazing poured over mashed potatoes. I can't wait to make this one for Jon, but with rice, of course...
My mashed potatoes are pretty basic, but I'll share anyway. I boiled 2 pounds of red potatoes. Once drained, I added 1 tbsp butter, about 1 tbsp of salt, and 1/2 cup of light cream (maybe more, I don't measure). I used a handheld electric mixer and whipped them to a creamy but fluffy consistency. Near the end I added a small handful of dried parsley for color.
For a veggie I made roasted asparagus. I tossed asparagus with olive oil, salt, pepper, and just a touch of garlic powder and roasted them on 375 for about 10 minutes.
I took some leftovers to my dad today for lunch - I can't wait to hear what he thinks of this meal. Of course I kept some for myself as well! Is it lunch time yet?