Who doesn’t love to have a few fast chicken recipes up your sleeve? Chicken is a staple for us, and left to my own devices, we would eat even more of it than we do, but after a few days, Larry is looking for some beef or pork.
Once a few years ago, he came in the house where I was cooking dinner, and absolutely insisted that we had to go out to dinner. I’m like “but I’m already making chicken for dinner, we don’t have to go out, I haven’t done anything with my hair today, and I’m still in my pajamas, blah blah blah.” He insisted though, and when pressed for a reason, he reeled off the meals we had already had that week – all of which contained chicken. I have preserved that memory to reference sometime when I am tired of cooking too many days in a row, or I feel like going someplace and he doesn’t – chicken, chicken, chicken!
Now, I enjoy roasting a whole chicken as much as anyone, on a cold winter weekend when I have the time to devote to a more involved meal. But on a daily basis – I am usually looking for something I can pull off in a very short time, with a minimum of preparation. I know, I know – boneless skinless chicken breasts have a pretty bad rap in some quarters, but they sure do come in handy when you’re in a hurry. At the very least, we can make sure they taste really good.
This is a pretty versatile recipe – don’t have any shallots around the place? Use some onions, and throw in a little garlic as well! The kids think capers look like hamster poop? Leave them out! Don’t like Dijon mustard? Hmmm – I can’t help you there. Why are you looking at this recipe if you don’t like Dijon mustard, anyway? Come back tomorrow and we’ll make some cookies!
- 2 large chicken breasts, trimmed and pounded to an even thickness
- 2 tablespoons butter
- 2 tablespoons olive oil
- ½ pound cremini mushrooms, cleaned and cut in thick slices
- 1 large shallot, minced
- ½ cup dry white wine
- 2 tablespoons sherry vinegar
- 2 tablespoons Dijon mustard
- 1 - 2 tablespoons capers, rinsed
- ¾ cup chicken stock
- ½ cup heavy cream
- Season the chicken breast on both sides with kosher salt and cracked black pepper
- Place the olive oil and 1 tablespoon of butter in a wide saute pan over medioum-high and heat until the butter bubbles a bit.
- Place chicken in pan, leaving plenty of room between the pieces so that they can get nicely browned.
- Cook about 3 - 4 minutes on each side - set aside on a warm plate.
- Add the other tablespoon of butter to the pan, and stir in the shallots - saute for 2 minutes, stirring to cook evenly.
- Add mushrooms and saute for 3 - 4 minutes.
- Mix the sherry vinegar into the wine and add to the pan - raise heat to high and simmer until wine is reduced by half.
- Stir in the capers, and the mustard.
- Add chicken stock and simmer on high until it is reduced by half.
- Add cream, stir gently to combine, and return chicken to the sauce, and cook for another 5 minutes or so, until chicken is cooked through.
- Serve with steamed Jasmine rice and a green vegetable. Oven roasted Brussels sprouts are really good with this, as is broccoli.
See – could anything be easier? In the time it takes for the rice to cook and the veggies to roast, you’ll have made some juicy chicken with a fabulous sauce. I never get offers to be taken out to eat if this is on the menu!
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