Can you ever go wrong with mushrooms? Definitely not in our house! The mushroom sauce for this chicken is absolutely amazing, but beware, it is not low calorie (there’s a cup of cream in it). The dill adds a layer of flavor to the already complex tasting sauce. This is a meal that’s worth the splurge in calories!
- 4 skin-on, boneless chicken breast halves, tenderloins removed
- Salt and freshly ground pepper
- 2 Tbsp unsalted butter
- 1 Tbsp olive oil
- 1/2 pound cremini mushrooms, sliced 1/8 inch thick
- 1 large shallot, minced
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/2 cup chicken stock
- 2 Tbsp Dijon mustard
- 2 Tbsp minced dill
- Season the chicken breasts with salt and pepper.
- In a large skillet, melt 1 tablespoon of the butter in the vegetable oil. Add the chicken breasts, skin side down, and cook over moderately high heat until lightly browned, about 4 minutes.
- Cover the skillet and cook the chicken over moderate heat until the skin is crisp, about 4 minutes.
- Uncover, turn the chicken and cook over moderately low heat until the meat is just white throughout, about 6 minutes. Transfer the chicken to a large plate and cover loosely with foil.
- Pour off the fat from the skillet and add the remaining tablespoon of butter. Add the mushrooms and shallot and cook over moderate heat, stirring, until softened, about 4 minutes.
- Add the wine and Cognac and simmer over moderately high heat until almost dry, about 3 minutes.
- Add the cream and stock and simmer until thickened, about 8 minutes. Stir in the mustard and dill and season with salt and pepper.
- Add the chicken to the sauce, skin side up, along with any accumulated juices.
- Simmer over low heat until the chicken is warmed through, about 2 minutes. Spoon the sauce onto plates, top with the chicken and serve.