Season chicken with pepper and salt on both sides.
Heat oil in a medium skillet over medium heat.
Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165?F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm.
Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds.
Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes.
Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute.
Pour in broth and cook until reduced by half, 1 to 2 minutes.
Stir in cream and chives (or scallions); return to a simmer.
Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.
It's difficult to find an individual chicken breast small enough for one portion. Removing the thin strip of meat from the underside of a 5-ounce breast � the "tender" � removes about 1 ounce of meat and yields a perfect 4-ounce portion. Wrap and freeze the tenders and when you have gathered enough, use them in a stir-fry or for oven-baked chicken fingers.
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|Serving Size: 1 Serving (368g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 216 (30%)|
|Amt Per Serving||% DV|
|Total Fat 24g||32 %|
|Saturated Fat 10g||50 %|
|Monounsaturated Fat 8.9g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 134.1mg||41 %|
|Sodium 485.9mg||17 %|
|Potassium 2251.9mg||59 %|
|Total Carbohydrate 92.5g||27 %|
|Dietary Fiber 13.6g||54 %|
|Sugars, other 78.9g|
|Protein 45.5g||65 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 729
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