We used a mushroom trio of Oyster, Shiitake and Portabello mushrooms that are actually sold as a "gourmet" mixture at out local Publix store. I love the flavor that this blend of mushrooms delivers and they only take a few minutes to saute. Better yet, they were already sliced and ready to use.
The delicate cream sauce is a mixture of chicken broth, white wine and Dijon mustard that is finished off with cream and Parmesan cheese. By reducing the sauce in stages you get the full flavor of the ingredients, and the end results is a quick sauce that tastes like it's been simmering for much longer.
Lastly, the chicken breasts are cut into thin medallions, or silver-dollar sized slices, and this is very important to make this meal in a flash. Slice the chicken breast down the center lengthwise, then hold your knife at an angle as you slice pieces off the end of each strip. Try to cut the slices the same thickness and they will cook evenly. This is also a great way to slice chicken for a stir-fry dish.
This was a great dinner and I hope you enjoy it as much as we did. Enjoy!!
2 lbs Boneless Skinless Chicken Breasts, cut into thin medallions
1 TB Olive Oil
2 tsp Minced Garlic
4 oz Mixed Mushrooms, sliced (I used Shiitake, Oyster and Portabello)
1 tsp Kosher Salt
1/2 tsp Ground Black Pepper
2/3 cup White Wine
1 cup Chicken Stock
2 - 3 TB Dijon Mustard, to taste
3/4 cup Heavy Cream
1/3 cup Grated Parmesan Cheese
Cooked Whole Wheat Pasta
Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper and add to the skillet, stirring to quickly saute for about 5 minutes, or until the edges begin to brown.
Add the garlic to the skillet, stir and cook for 2 minutes. Then add the mushrooms, salt and pepper, and keep stirring frequently and cook for 3 minutes longer, or until the mushrooms begin to cook down slightly. Remove the chicken and mushrooms from the skillet to a warm plate and keep warm.
Add the white wine to the skillet, keeping heat at medium-high, and stirring to combine any browned bits from the bottom of the pan. Reduce the wine by half, then add the chicken stock to the pan, and again reduce the mixture by half. Add 2 TB mustard and the cream to the skillet, stir to combine and return the chicken and mushrooms to the pan. Cook for 3 - 4 minutes or until slightly thickened, then add the Parmesan cheese to the skillet and stir to blend. Taste test the sauce and add the additional 1 TB mustard, if desired.
(Note: If the sauce is a little too thin for your preference, mix 2 teaspoons of cornstarch in a small bowl with a little cold water and blend into the sauce. Stir constantly until the sauce thickens to your liking.)
Serve over cooked linguine pasta and a top with additional Parmesan cheese. Serves 6.