Creamy Mushroom Chicken

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Ingredients

2 chicken breasts (boneless/skinless)

1 teaspoon fresh lemon juice

pinch of white pepper

5 Tablespoons butter

¼ lb button white mushrooms, sliced

2 Tablespoons shallots or onions, diced

⅛ teaspoon salt

Sauce:

¼ cup chicken of beef stock

¼ cup dry vermouth

1 cup of whipping cream

salt/pepper to taste

2 tablespoons fresh parsley, chopped

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Instructions

1. Rub the chicken breasts with drops of lemon juice and season with salt and white pepper.

2. Heat the butter in a heavy, oven-proof casserole (I used my Le Creuset dutch oven pot), until it is foaming.

3. Stir in the minced shallots or onion and saute for a minute - do not wait to brown.

4. Stir in the mushrooms and saute lightly for 1-2 minutes - do not wait to brown.

5. Sprinkle with salt.

6. Quickly flip the chicken breasts in the butter mixture. Cover and cook over medium high heat for 8-10 minutes.

7. After that time, flip chicken breasts and cook on opposite side for another 8-10 minutes until chicken temperature reaches at least 165 degrees.

8. Remove the chicken to a warm plate (leave mushrooms/onions in the pot) and cover while making the sauce.

9. To make sauce, pour the chicken/beef stock and vermouth in with the cooking butter and mushrooms/onions.

10. Over medium high heat, boil down quickly until liquid is syrupy.

11. Stir in cream and boil down again over medium high heat until cream has thickened slightly. Off heat, taste for seasoning, and add drops of lemon juice to taste.

12. Pour the sauce over the chicken, sprinkle with parsley and serve immediately.