6-Ingredient Porcini-Rubbed Chicken Breast Recipe With Sherry Cream Sauce by Donna John

INTRO

Cuisine: American

Prep Time:
Cook Time:
Total Time:
Servings: 4 

Ingredients

• 3/4 ounce dried porcini mushrooms
• 1 tablespoon vegetable oil
• 4 boneless, skinless chicken breasts, patted dry with paper towels
• 1/2 cup dry sherry
• 1 cup heavy cream
• 1 tablespoon minced fresh tarragon

Here's how to make it:

1. Process the porcini mushrooms in a spice grinder to a fine powder. Transfer to a shallow dish. Add 1/2 teaspoon salt and 1/2 teaspoon pepper. 
2. Heat the oil in a skillet over medium-high heat. Completely coat the chicken breasts with the porcini mixture. Put the chicken into the skillet and cook until lightly browned on both sides, about 6 to 8 minutes. Transfer the chicken to a baking sheet. 
3. Bake in a preheated 400-degree F oven until chicken registers 160 degrees F, about 10 to 12 minutes. Transfer to a plate and keep warm.
4. Add the sherry to the empty skillet over medium heat, scraping up the brown bits. Cook until reduced to 1/4 cup, about 2 minutes. Whisk in the cream and simmer until sauce thickens and measures 2/3 cup, about 3 to 5 minutes. Add the tarragon and season with salt and pepper. Pour the sauce over the chicken or serve on the side.

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