This is a prescription fast, If you don't have much time for the kitchen safe this recipe you will be really.
3 tablespoons butter
1 / 2 cup chopped shallots
8-10 ounces mushrooms, cremini or shiitake, thicker cuts
1 teaspoon minced fresh parsley
1 Cup dry white wine
2 / 3 Cup of whipped cream (cream may curdle, so use cream of milk)
3 tablespoons chopped fresh Sage
1 spoonful of olive oil
1 1 / 4 to 1 1 / 2 pound Skinless, boneless chicken breasts, parts hit one up to 1 / 4 inch thick of 1 / 3 inch
Salt and pepper freshly ground black
Melt the butter in a large skillet over medium-high heat. Add the shallots and saute for a minute. Add mushrooms and parsley and saute for 50-10 more minutes, until the mushrooms have browned. If you are using unsalted butter, Sprinkle a pinch of salt. Add the Vermouth and deglaze the Pan, scraping bits that stick to the bottom of the Pan. Add the cream. Bring to a boil and cook the sauce until it is sufficiently thick to cover the back of a wooden spoon (a few 10 minutes).
While the sauce is reducing, olive oil in another large skillet over medium high heat. Sprinkle salt and pepper on both sides of the chicken breast cutlets. Add the chops to the Pan and cook for approximately 3 minutes per side, until they are browned and cooked.
Add the Sage sauce, season to taste with salt and pepper. Pour the sauce over the chicken to serve.
Single serve (for the low carb version) or rice, mashed potatoes or pasta (free use of gluten for gluten-free version). We used bow tie pasta that worked very well. Garnish with chopped fresh parsley.
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