Mushroom & Sage Sparkly Chicken Goodness

This is a new go-to recipe for me.  It seems so much more fancy than the things I grew up cooking, yet it’s super simple, and hard to mess up – perfect for the ‘kitchen klutz’ that is me.  When I say it’s hard to mess up, that means that when I’ve made substitutions or left an ingredient out it’s has always been good anyway.  I find the combination of citrus and sage makes for a hardy rich flavor with a bright sparkly finish.       

This serves about 2, I would double for 4, etc.

2 boneless chicken breast ( I use 1 breast per person unless I have a big eater on my hands, then adjust).
Olive oil
Salt, pepper, garlic…you can also try tyme or herbs de provence on the chicken instead of garlic
1 large shallot
1 bunch parsley
1 container of fresh crimini or shitake mushrooms (or both!)
1 bunch fresh sage
1 cup dry vermouth or sauvignon blanc or chicken stock
1 lemon

1.  Wash boneless skinless chicken breasts and pat dry.  Dry well.

2.  Pound to an even 1/4 - 1/3 of an inch, OR like me, press flat, and start cutting on a diagonal until you have many little thin pieces of chicken (these pieces will brown nice, cook fast and evenly).

3.  Then prep the herbs & veggies.  Peel and roughly chop the shallot into small but sturdy pieces (too small and they will burn fast).  Pluck the leaves only (NO STEMS) from the parsley & rinse and dry, do the same for the sage (NO STEMS).  Chop the parsley and sage separately, and roughly chop to the same size as your shallots.  Brush dirt from the mushrooms, remove stems and thickly slice.  Rinse the asparagus, cut the bitter fibrous bottoms off the stems, and lay flat on a baking sheet.  Cut the lemon in half. 

4.  Preheat the oven to 500*

5.  Heat a large heavy-bottom skillet (or I use a shallow stainless steel sauce pan because it’s what I have and it heats evenly) with olive oil in the bottom.  Let it get nice and hot, until the oil is thin and watery looking.  Pour off most of the excess oil before adding the chicken with tongs, one by one flat into the pan.  Don’t crowd it so it browns.  Work in batches if all chicken doesn’t fit. Sprinkle ckicken with salt, pepper, and whatever other seasonings you like (tyme, herbs de provence, or garlic).  Don’t let the pan burn, but let the first side brown before you flip or lift.  The chicken will naturally release from the pan when it’s brown if using stainless steel like me.  Turn heat down a smidge if  looks like it’s cooking too fast.   Flip the chicken and remove from heat just before you think it will be done – try to keep it warm.  It will continue to cook on the plate.

6.  Drizzle a very little bit of oil on the asparagus, a dash of salt & pepper.  Put the asparagus in the oven. 

7.  Now you should have a pan full of yummy golden brown crust in the bottom of the pan.  Add a splash of olive oil and let heat.  Add the shallots, and stir and heat until clear-ish.  Then add mushrooms and some of the parsley – like two big pinches or a small handful.  If you work in batches you can brown the mushrooms, but I usually just throw them all in at once and let them steam.  Once the bottom or the pan starts to turn darker brow, deglaze with vermouth, wine, or broth and scrape up all the crusty goodness into the mixture.  Bring to a boil, and then lower to a simmer.  Squeeze the lemon into the pan, add the sage (same amount as parsley), and let simmer until reduced.  I don’t measure herbs, but I’ve learned to eyeball it through trial and error.  I always say, “add as much as you want to taste.”    

8.  While the sauce simmers and reduces, turn the oven onto broil, and let the asparagus brown. 

9.  Divide the chicken onto each plate, and pour the hot sauce over each (should help reheat the chicken).  Remove the asparagus, and divide among the plates.

10.  Serve! Eat!  Enjoy!

Please try this, and let me know how it comes out!!!