We had another fun class last night on Chef Hangout! http://www.chefhangout.com/ I taught a simple but delicious dish of pan seared chicken breasts in a creamy mushroom white wine sauce.  Everyone had fun and the results looked wonderful.  We served it with sides of new potatoes and steamed asparagus.  I like to use fairly chunky chicken breasts for this, once they're seared and golden they can gently poach in the sauce to become succulent and flavorful.

Chicken Breasts in a Creamy Mushroom Sauce.

Boneless, skinless chicken breasts
Olive oil
1 tablespoon of butter
2-4 tablespoons of all purpose flour seasoned with salt and pepper
2-4 shallots, finely chopped
salt and pepper
2 cloves of garlic, very finely chopped
1/4 cup of white wine
1/4 - 1/2 cup of chicken stock
One basket of mushrooms (I used organic Baby Bella) wiped and sliced
1 tablespoon of heavy cream

In a large saute pan heat the oil and the butter until hot. 

Dry the chicken breasts and dredge them lightly in the flour seasoned with salt and pepper.

Add the shallots to the pan and saute until soft, add the garlic and saute for a further 2 minutes or so, don't let the garlic burn.

Push the shallots and garlic to one side of the pan and add the chicken. Cook the chicken breasts until they are beautifully golden on each side.  Season with a sprinkling of parsley. 

Add the wine and the chicken stock.

Bring to the boil and turn down to a simmer.

Add the mushrooms, partially cover the chicken with a lid and let the sauce and mushrooms simmer around the chicken until the chicken is cooked through.  These chicken breasts were on the chunky side so it took about 5 - 7 minutes.

When just cooked through, remove the chicken to a platter and cover.

Add the cream to the sauce and swirl gently until it is incorporated.

Pour the sauce over the chicken and let rest for 5 minutes or so.  Just before you serve it, sprinkle chopped parsley over the top.