This recipe uses items on sale the week of September 9 through 15, 2015.
Ingredients:
- 1 tbsp. Olive oil
- 4 Freebird Boneless Chicken Breasts Sale $4.99/lb. Save $1.50, pounded ½” thick
- ½ tsp. salt
- ¼ tsp. black pepper
- 3 shallots, minced
- 8 oz. Mushrooms, portabello, button or other hearty mushroom, washed and sliced
- ½ c. white wine
- 1 tbsp. Unsalted Butter
- 1 c. shredded Gruyere de Comte Weekend Deal $9.99/lb. Save $6.00
Directions:
1). Add olive oil to heavy bottomed sauté pan and heat over medium high heat.
2). Salt and pepper pounded chicken breasts on both sides.
3). When oil is hot add chicken to pan. Do not crowd the pan. You may need to brown chicken in two separate batches.
4). Brown chicken evenly on both sides. Remove chicken from the pan and set aside.
5). Reduce heat to medium low and add shallots to pan drippings.
6). Sauté until fragrant. Add mushrooms to the pan and sauté until mushrooms have released their liquids. Add chicken back to pan.
7). Cook uncovered until liquid has evaporated, mushrooms are nicely browned and chicken is cooked through. Remove chicken from pan and place on a serving platter or plates.
8). Increase heat to medium high. Add wine and butter to the mushrooms in the pan. Cook 1-2 minutes longer until wine has reduced and sauce has thickened. Remove from heat.
9). Top chicken with mushrooms and Gruyere. Serve while hot. Serves 4.