This basic chicken and rice dish with mushroom pan sauce is easy and delicious.
Heat oven to 400 degrees F. Heat 1 Tbsp oil in stainless steel skillet until shimmering. Pat dry chicken breasts, season with kosher salt, place in pan. Brown on one side, about 2 minutes. When browned on first side, flip chicken and place skillet in oven for 10 minutes. Remove skillet from oven. Remove chicken from pan and tent with foil.
Place pan on stovetop and add shallot and mushrooms. Use liquid from mushrooms to scrape up fond. When mushrooms are browning and have reduced in size, deglaze pan with white wine. Reduce until the pan is nearly dry. Add heavy cream and parsley. Reduce until sauce is thickened. Add salt and pepper to taste.
Slice chicken breasts. Serve on white rice, pouring sauce over the top.
Ingredients
Directions
Heat oven to 400 degrees F. Heat 1 Tbsp oil in stainless steel skillet until shimmering. Pat dry chicken breasts, season with kosher salt, place in pan. Brown on one side, about 2 minutes. When browned on first side, flip chicken and place skillet in oven for 10 minutes. Remove skillet from oven. Remove chicken from pan and tent with foil.
Place pan on stovetop and add shallot and mushrooms. Use liquid from mushrooms to scrape up fond. When mushrooms are browning and have reduced in size, deglaze pan with white wine. Reduce until the pan is nearly dry. Add heavy cream and parsley. Reduce until sauce is thickened. Add salt and pepper to taste.
Slice chicken breasts. Serve on white rice, pouring sauce over the top.