Ingredients
-
2 tablespoons vegetable oil
-
2 cups sliced mushrooms (button and shiitake)
-
2 tablespoons marsala wine or 2 tablespoons sherry wine
-
1 cup unsalted chicken stock
-
2 teaspoons all-purpose flour
-
1/4 cup sour cream
-
1 teaspoon red wine vinegar
-
1 teaspoon Dijon mustard
-
1/4 teaspoon black pepper
-
5 boneless skinless chicken breast halves
-
1 shallot, finely diced
Instructions
- Heat half of oil in a medium skillet.
- Add chicken and cook until golden brown.
- Remove chicken and reserve.
- In the same skillet, heat remaining oil and add mushrooms and shallot.
- Sauté, stirring frequently, until all liquid is evaporated and shallot mixture is golden brown.
- Deglaze with the marsala.
- Be careful.
- In a small bowl, whisk together the broth and the flour; add to skillet.
- Stir constantly, bring to a boil over high heat; reduce heat to low and simmer for about 10 minutes.
- Add reserved chicken to mixture in skillet; simmer for 5 minutes.
- Remove skillet from heat and stir in sour cream, vinegar, mustard and black pepper.