Update my dinner status, I'm making this tonight.
2 chefs marked this as Try Soon
Servings: 2 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Season chicken with pepper and salt on both sides, heat the oil in a medium frying pan over a medium heat, add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until golden brown should take between 12 to 15 minutes, transfer to a plate and tent with foil to keep warm.
Add the shallot to the pan and cook, stirring, until fragrant, about 30 seconds.
Add the mushrooms; cook, stirring occasionally, until tender, about 2 minutes, pour in the vermouth (or wine), simmer until almost evaporated, scraping up any browned bits, about 1 minute.
After that add the stock and cook until reduced by half, about 1 to 2 minutes, stir in the cream and chives (or scallions) and return to a simmer.
Return the chicken to the pan, turn to coat with the sauce, and cook until heated through, about 1 minute.
