An elegant chicken breast, shallot, pear and oyster mushroom sauté served with a bourbon-wine pan sauce and garnished with chopped toasted walnuts.
4 boneless, skinless chicken breast fillets, about 3 pounds
Salt and freshly ground pepper to taste
2 tablespoons all-purpose flour
2 tablespoons butter
2 tablespoons shallots, minced
1 medium pear, finely chopped
4 cups oyster mushrooms, chopped
2 tablespoons bourbon or whiskey
2 cup dry white wine, such as Chardonnay
1 cup chicken broth
3 tablespoons toasted walnuts, chopped
- Lay chicken breasts between sheets of plastic wrap and pound to 1/4-inch thickness, if thin breast fillets were not purchased. Season salt and pepper. Dredge chicken in flour, patting off excess.
- In large skillet over medium heat, melt butter. Add chicken and cook until nicely browned on both sides, about 1 minute per side. Remove chicken and set aside until needed.
- Reduce heat to low, add shallots and pear, sauté for 2 minutes. Add mushrooms and sauté for 2 minutes.
- Add bourbon, Chardonnay and chicken broth, increase heat to high and let sauce boil until slightly thickened and reduced by half, about 5 minutes.
- Return chicken to sauce, reduce heat to low and simmer until chicken is firm and cooked through, about 3 minutes. Season salt and pepper to taste.
- Place each chicken breast on a plate and divide sauce among them. Sprinkle with walnuts and serve immediately.
Makes 4 servings.
Recipe and photograph provided courtesy of the National Chicken Council. Used with permission.