Sautéed Chicken Breast & Mushroom Sauce
CHECK OUT OUR RECIPE BOOKLET! - Back PRINT THIS RECIPE: | 2 | RANGER® Free Range Boneless Skinless Chicken Breasts | | | Salt | | | 1pepper | | 2 tbsp | Olive
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Cooking tools:
- Skillet
- Tongs
- Plate
- Measuring cup
- Measuring spoon
- Stove
- Wooden spoon
- Chef's knife
- Cutting board
- Instant-read thermometer
- Grater
Ingredients
- 2 RANGER® Free Range Boneless Skinless Chicken Breasts
- Salt
- 1pepper
- 2 tbsp Olive Oil
- 8 oz. Chanterelle Mushrooms, halved if large
- 1 tbsp Shallots, minced
- 2 Cloves Garlic, minced
- 2 tbsp Butter
- 1/4 cup Dry White Wine
- 1 cup Low Sodium Chicken Broth
- 1 1/2 tsp Fresh Oregano Leaves
- 1 1/2 tsp Fresh Thyme Leaves
- 1/3 cup Parmigiano-Reggiano Cheese, shredded
- 1/3 cup Heavy Cream
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