Pan-Seared Chicken Breasts with Mushroom Cream Sauce

Pan-Seared Chicken Breasts with Mushroom Cream Sauce

• 12 chicken breasts

• Kosher salt and freshly cracked black pepper

• 1 onion, diced

• 16 oz. mushrooms, sliced

• 6 cloves garlic, minced

• ¾ C. white wine

• 1 ½ C. heavy cream

• zest  of 1 lemon 

Preheat oven to 325°.  

Season the chicken with salt and pepper. Sear the chicken in the sauté pan with a bit of olive oil until golden brown on each side. Remove from pan and finish in a 325° oven. 

Over medium heat, sweat the shallots until translucent. Add the mushrooms and cook until softened. Add the garlic and cook 30 seconds. Deglaze with the wine. Let reduce by half. Finish with heavy cream. Bring to a boil; reduce to a simmer and let cook for about 5 minutes or until thickened. Finish with lemon zest. Season to taste with salt and pepper. Serve the sauce over the chicken.

Serves 12