- 8 boneless, skinless chicken breast halves, about 3 pounds
- 4 Tbs flour
- 4 Tbs butter
- 4 Tbs shallots, minced
- 2 medium pears, finely chopped
- 4 cups oyster mushrooms, chopped
- 4 Tbs bourbon or whiskey
- 2 cups dry white wine, like Chardonnay
- 2 cups no-salt chicken broth
- 1/2 tsp salt, divided
- 1/2 tsp freshly ground pepper, divided
- 6 Tbs toasted walnuts, chopped
- Instead of preparing dish in 2 batches, you will get better results if you work 2 pans simultaneously; divide ingredients between pans.
- Lay chicken breasts between sheets of plastic wrap and pound to 1/4-inch thickness. Sprinkle with 1/4 teaspoon salt and pepper. Dredge chicken in flour, patting off excess.
- In 2 large skillets over medium heat, warm 2 tablespoons butter in each pan until melted. Add chicken, 4 halves per pan, and cook until nicely browned on both sides, about 1 minute per side. Remove chicken and set aside until needed.
- Reduce heat to low, divide shallots and pear between pans, sauteing for 2 minutes. Then add mushrooms to each and saute for 2 minutes. Divide bourbon, Chardonnay and chicken broth between pans, increase heat to high and let sauce boil until slightly thickened and reduced by half, about 5 minutes.
- Return chicken to sauce, reduce heat to low and simmer until chicken is firm and cooked through, about 3 minutes. Season with remaining salt and pepper to taste. Place each chicken breast on a plate and divide sauce among them. Sprinkle with walnuts and serve immediately.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.