Pan sauces are such a nice (and easy) way to add a little flair to piece of chicken. Using the pan that you browned the chicken and mushrooms in adds a ton of flavor. When you deglaze the hot pan with the wine, you’re able to pull up all of those tasty bits of chicken, mushrooms and onions. The butter swirled in at the end adds some body to your sauce – take care not to boil the sauce after the butter has been added. The sauce will break and become grainy.
- 2 boneless, skin-on chicken breasts
- 1 Tbsp olive oil, divided
- ½ pound mushrooms
- 2 shallots, finely chopped
- 1 cup red wine
- salt and pepper, to taste
- 2 Tbsp butter
- Preheat oven to 375 degrees.
- In a medium sauté pan heat olive oil over medium-high heat. Season chicken breasts with salt and pepper.
- Sauté chicken breasts, skin side down first, until golden brown, about 4 minutes per side. Transfer chicken breasts to a baking sheet and bake until cooked through, about 12 minutes depending on thickness (160 degrees on a meat thermometer).
- Meanwhile, pour off all but 1 tablespoon of fat from sauté pan. Add onions and mushrooms; season with salt and pepper. Sauté until browned, about 5 minutes. Add wine and simmer until reduced by half. Remove from heat and swirl in butter. Season to taste with salt and pepper.
- Put half of the mushroom sauce on each plate and top with a chicken breast.