Pan-Seared Chicken with Mushroom-Sage Sauce
By America's Test KitchenPublished on October 25, 2012
Time
30 minutes
Yield
Serves 4
Ingredients
4 (12-ounce) bone-in split chicken breasts, trimmed and halved crosswiseSalt and pepper 1 tablespoon vegetable oil 8 ounces cremini mushrooms, trimmed and sliced thin¼ cup chopped fresh sage 1 shallot, minced¼ cup white wine ¾ cup heavy cream ½ cup low-sodium chicken broth
Before You Begin
You can use white button mushrooms in place of cremini mushrooms. Serve with noodles or rice.
Instructions
- Pat chicken dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Cook chicken, skin side down, until well browned, about 5 minutes. Reduce heat to medium, cover, and cook until chicken registers 160 degrees, about 15 minutes. Transfer to plate and tent loosely with aluminum foil.
- Return now-empty skillet to medium-high heat. Add mushrooms, sage, shallot, ¼ teaspoon salt, and ? teaspoon pepper and cook, stirring occasionally, until any mushroom juice has evaporated, about 5 minutes. Add wine and cook until reduced by half, about 2 minutes. Add cream and broth and cook until slightly thickened, about 3 minutes. Season with salt and pepper to taste. Pour sauce over chicken. Serve.
Time
30 minutesYield
Serves 4Ingredients
4 (12-ounce) bone-in split chicken breasts, trimmed and halved crosswise
Salt and pepper
1 tablespoon vegetable oil
8 ounces cremini mushrooms, trimmed and sliced thin
¼ cup chopped fresh sage
1 shallot, minced
¼ cup white wine
¾ cup heavy cream
½ cup low-sodium chicken broth
Ingredients
4 (12-ounce) bone-in split chicken breasts, trimmed and halved crosswise
Salt and pepper
1 tablespoon vegetable oil
8 ounces cremini mushrooms, trimmed and sliced thin
¼ cup chopped fresh sage
1 shallot, minced
¼ cup white wine
¾ cup heavy cream
½ cup low-sodium chicken broth
Ingredients
4 (12-ounce) bone-in split chicken breasts, trimmed and halved crosswise
Salt and pepper
1 tablespoon vegetable oil
8 ounces cremini mushrooms, trimmed and sliced thin
¼ cup chopped fresh sage
1 shallot, minced
¼ cup white wine
¾ cup heavy cream
½ cup low-sodium chicken broth
Why This Recipe Works
Cooking the chicken skin side down for the entire time ensures well-rendered, brown skin.
Before You Begin
You can use white button mushrooms in place of cremini mushrooms. Serve with noodles or rice.
Instructions
- Pat chicken dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Cook chicken, skin side down, until well browned, about 5 minutes. Reduce heat to medium, cover, and cook until chicken registers 160 degrees, about 15 minutes. Transfer to plate and tent loosely with aluminum foil.
- Return now-empty skillet to medium-high heat. Add mushrooms, sage, shallot, ¼ teaspoon salt, and ? teaspoon pepper and cook, stirring occasionally, until any mushroom juice has evaporated, about 5 minutes. Add wine and cook until reduced by half, about 2 minutes. Add cream and broth and cook until slightly thickened, about 3 minutes. Season with salt and pepper to taste. Pour sauce over chicken. Serve.
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