Bonjour! Want to enjoy the last cold days of winter (because I’m SO done with winter) with a warm cozy French meal? This was delicious and lemony and made our house smell delightful.
In general, French farm cooks use lots of shallots in their cooking. I always have a bunch on hand. I love their sweet intense flavor. They work particularly well in dishes using wine. I love this combination of wine, shallots, and fresh lemon. I had the butcher debone my chicken breasts and leave the skin on but you can use boneless and skinless if you like. I served this with a green bean saute’ and crusty French bread. Yum!
Chicken with Shallots and Mushrooms
- 4-6 boneless chicken breasts, skin on
- Kosher salt and freshly ground black pepper
- 3 Tbls. canola oil
- 1 cup dry white wine
- 2 cups of low-sodium chicken stock
- 1/4 cup freshly squeezed lemon juice (1-2 lemons)
- 1/2 cup heavy whipping cream
- 1/2 cup minced shallots
- 1 8 oz. package of sliced buttom mushrooms
- 3 Tbls. chopped fresh parsley
Preheat the oven to 425 degrees.
Pat the chicken breasts dry with paper towels and sprinkle them generously on both sides with salt and pepper. In a large skillet, heat the oil over medium-high heat Place the chicken breasts, skin side down, in the skillet and cook for 4 to 5 minutes without moving, until golden brown. If using 6 breasts you will need to work in batches.
Remove chicken breasts to a foil-lined cookie sheet and roast for 12 to 15 minutes, until the chicken is cooked through.
In another small skillet, add 1 tbls. of oil over medium-high heat. Add mushrooms and saute’ until just turning crisp, 5-10 minutes. Remove and set aside.
Meanwhile, in the large skillet used for chicken, add shallots and sauté until soft, about 2 minutes. Next, add wine to skillet and boil until reduced by half, about 2 minutes. Add stock and lemon juice; bring to a boil. Simmer 10 minutes and then add mushrooms and cream. Continue to reduce another 20-30 minutes. Taste your sauce periodically and add salt, pepper, and more stock if needed.
When chicken is done, keep warm in the oven until sauce is ready. Transfer chicken to a platter. Season to taste with salt and pepper. Pour sauce over chicken, sprinkle parsley flakes over sauce and serve.