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Sauteed Chicken Breasts with Shiitake and Herbs de Provence

Sauteed Chicken Breasts with Shiitake and Herbs de Provence comes together with Whole Chicken Breasts Boned Skin On, Olive Oil, Unsalted Butter, Fennel Seed Crushed, and Shallot. Serves 6. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 3
• 2 tbsp
• 2 tbsp
• 1/4 tsp
• 1/3 cup
• 1/2 lb
• 2
• 1/2 cup
• 1 1/2 cup
• 2 tbsp

Method (preview)

1. 1

   Pat chicken dry and season with salt and pepper.

2. 2

   In large skillet, heat 1 Tbs olive oil and butter over moderately high heat.

3. 3

   Turn the chicken, sprinkle with herbs and fennel, and cook it, covered, over moderate heat for 6-8 minutes (until springy).

4. 4

   Transfer to platter and keep warm.

5. 5

   Add the shallot to the skillet and cook for 1 minute. Add the shiitake and garlic, and cook for 2 minutes, stirring occasionally.

6. 6

   Add the wine and boil until it is reduced to 2 Tbs. Stir in the stock, and boil to reduce by half.

7. 7

   Swirl in remaining butter and chives.

8. 8

   Drain chicken juces from platter and stir into the sauce.