0 recipes from contoocook and beyond


2 tbsps. olive oil
3 whole boneless chicken breasts, halved
l tbsps. minced garlic
l/2 cup minced shallot
l tsp. dried thyme, crumbled
2 tbsps. white wine vinegar
l/4 lb. fresh shittake mushrroms, stems discarded, and sliced
l/2 cup dry white wine
l-l/2 cups chicken broth
2 bunches scallions, dark green parts reserved for another use and
the scallions split lengthwise and cut crosswise into l” pieces (
(about l cup)
2-l/2 tsp.s arrowroot or flour
3 plum tomatoes, seeded and diced fine
In a large heavy skillet heat the oil over mod-high heat until it is
hot but not smoking and in it cook the chicken breasts, patted dry
and seasoned with s&p, skin sides down, for 3-4 mins.or until they
are golden. Turn the breasts and cook them over mod. heat covered
for 7-8 mins. more or until they are cooked through. Transfer the
breasts to a platter & keep warm. To the skillet add the garlic,
shallot & thyme and cook the mixtur, stirring, until the shallot is
softened. Add the vinegar, boil mixture until vinegar is almost
evaporated and add the mushrooms. Cook the mixture over moderate
heat, stirring, for l min., add the wine & boil the mixture until
the wine is almost evaporated. Add l-l/4 cups of the broth and the
scallions and simmer the mixture for l min. In a small bowl whisk
together the remaining l/4 cup broth and the flour and add the mix-
ture to the skillet with the tomatoes and thyme leaves. Simmer the
sauce stirring, for l min. or until it is thickened, stir in any
juices that have accumulated around the chicken, and add s&p to
taste. Transfer a chicken breast to each of 6 dinner plates, spoon
some of the sauce over each breast and garnish each serving with
l of the additional fresh thyme springs if desired. (Optional)
Serves 6.

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