Name: Pan-Seared Chicken with Mushroom-Sage Sauce
Total time: 30 min
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; 1/4 cup chopped fresh sage; 1 shallot, minced; 1/4 cup white wine; 3/4 cup heavy cream; 1/2 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.