Sauce aux champignons pour le poulet

Ingrédients

• 1 Tablespoon olive oil (extra virgin )
• 2 Tablespoons butter
• 2 chicken breasts (boneless , sliced in half horizontally)
• Kosher salt and pepper (to taste)
• 1/4 cup flour (all-purpose )
• 1 teaspoon garlic powder
• 8 ounces mushrooms (cremini or white mushrooms, sliced)
• 1 teaspoon Italian seasoning
• 1 shallot (minced)
• 4 cloves garlic (thinly sliced)
• 1/4 cup dry white wine
• 1/2 cup chicken broth (low sodium )
• 1 cup heavy cream
• 1 Tablespoon chives (chopped, to garnish)

Préparation

1. 1

   Season the 2 chicken breasts with salt and pepper. Place the 1/4 cup flour and 1 teaspoon garlic powder in a shallow bowl and coat the chicken pieces in the flour.

2. 2

   Heat the 1 Tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden, about 5-6 minutes per side, working in batches if needed, so as to not overcrowd the skillet.

3. 3

   Remove the chicken from the skillet and set aside.

4. 4

   Add the 2 Tablespoons butter to the now empty skillet. Once melted, add the 8 ounces mushrooms, season with 1 teaspoon Italian seasoning, and allow them to brown for about 6-8 minutes. Once golden, remove and set aside with the chicken.

5. 5

   Add the 1 shallot and a pinch of salt and pepper to the empty skillet. Cook 1-2 minutes, until softened. Add the 4 cloves garlic and cook about 30 seconds longer.

6. 6

   Add the ½ cup chicken broth and 1/4 cup dry white wine and bring to a simmer, scraping any browned bits from the bottom of the skillet. Cook, stirring occasionally, until slightly reduced, about 5 minutes.

7. 7

   Stir in the 1 cup heavy cream and season with salt and pepper, to taste.

8. 8

   Return the chicken and mushrooms to the sauce and simmer for 5 minutes, or until warmed through. Enjoy, sprinkled with chives, if desired.