Chicken with Mushroom Cream Sauce

This recipe came from a battered, splattered photocopy of a friend's chicken cookbook.  Because that's the beauty of living in a developing nation before globalization--anything you wanted a copy of, you just plopped into the photocopy box at school and soon you got back your own copy with a plastic spiral binding.  I wish I knew the name of the cookbook--now with Amazon I could have the real thing!

So here it is:   Chicken with Mushroom Cream Sauce

2-4 servings

2 whole, skinned, halved  chicken breasts (about 2 lbs)
4 Tb     butter
salt and black pepper to taste
2 Tb     finely minced shallots
1 small garlic clove, finely minced
3 C       thinly sliced mushrooms
2 Tb     fresh lemon juice
white pepper to taste
3/4 C    dry white wine
3/4 C    chicken stock
1 C       heavy cream


Melt about 2 Tb of butter in a large skillet.  Salt and pepper the chicken breasts and saute for 3-5 minutes on each side, until lightly browned.  Remove from heat into a plate.

On low heat, melt the remaining butter.  Add shallots and garlic; cook until soft but not brown.  Add the mushrooms, lemon juice, and white pepper.  Cook until the liquid is nearly evaporated.

Add the wine and chicken stock, and again on low heat continue to cook until the liquid is nearly evaporated.  Finally, add the cream and cook for about 5 min, stirring every so often.  Return chicken breasts to cream mixture for the last minute or so to reheat through.  Serve chickens onto the plates and spoon mushroom/cream sauce over.  This one's delicious!

I served with arugula salad with pears, feta, and chopped pecans with a balsamic glaze.  Some potatoes would have been great, too but I was opting for low carb as it already had the cream sauce. It was very filling