You will need:
- 2 boneless, skinless chicken breast halves
- salt and ground black pepper
- 2 tbsp (30 ml) all-purpose flour
- 1 tsp (5 ml) olive oil
- 1 tsp (5 ml) butter
- 1 cup (250 ml) sliced mushrooms
- 1 medium shallot, finely chopped
- 1/4 cup (50 ml) dry white wine such as Sauvignon Blanc
- 3 tbsp (45 ml) heavy whipping cream
- 1 tbsp (15 ml) chopped fresh parsley
Step 1:
Preheat oven to 200°C or 400°F
Step 2:
Season both sides of chicken with salt and black pepper. Dredge chicken in flour, shaking off excess. Set aside.
Step 3:
Heat oil and butter in Pan over medium heat 1-2 minutes or until butter is foamy. Place chicken in pan. Cook undisturbed 3-4 minutes or until golden brown. Turn chicken over. Place pan in oven and bake 8-10 minutes or until internal temperature reads 76°C or 170°F in thickest part of breast. Carefully remove pan from oven with oven mitts. Remove chicken from Pan. Tent with foil.
Step 4:
Holding handle with oven mitt, return pan to stovetop. Add mushrooms and shallot. Cook over medium heat 2-3 minutes or until shallot is fragrant. Add wine and simmer until liquid is reduced by half (about 1-2 minutes). Add cream and parsley. Simmer an additional 1-2 minutes or until sauce is slightly thickened.
Step 5:
Season to taste with additional salt and black pepper. Slice chicken on a bias. Serve with sauce.
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