4boneless, skinless chicken breastsI use two large chicken breasts, butterflied
juice of 1/2 a lemon
salt & pepper
4tbspbutter
2green onions, finely sliced
1/4lbmushrooms, sliced thin
1/8tspsalt
For the Sauce
1/4cupbeef broth
1/4cupsauvignon blanc
1cupheavy cream
salt & pepper
2tbspfresh parsley, minced
Instructions
Preheat oven to 400°
Squeeze lemon juice evenly over chicken breast and lightly salt and pepper
Heat the butter in a cast-iron skillet over medium-high heat, when melted and bubbling add the mushrooms, green onion, and 1/8 tsp. salt to the pan. Stir the mushrooms and onion in the pan until just slightly browned.
Push the mushroom and onion mixture to one side and add the four breasts and let sear on each side for about one minute.
Move breast and mushroom mixture around until it's evenly distributed in the pan.
Cover and put into the oven for 10-15 minutes or until the internal temp of the chicken breast is 145°
Remove the pan from the oven. Take the chicken breasts out of the pan and transfer them to a plate, and cover with foil to keep warm.
Add the broth and wine to the mushroom mixture in the pan and boil over high heat until it is reduced and starting to thicken a bit. Add the cream and bring it back to a boil stirring continuously until the cream has thickened a bit.
Take the pan off the heat and add salt and pepper and the juice of 1/2 of a lemon. Add the chicken breasts back to the sauce and spoon over the meat.
Sprinkle with parsley and serve immediately
Notes
The original recipe uses Madeira wine or dry white vermouth. I personally like a softer taste and use a sauvignon blanc.