Pan-Seared Chicken Breast with Chablis Shiitake Mushroom Sauce
This technique creates a beautiful, golden-brown crust on the chicken, locking in juices and adding a layer of savory flavor. This recipe is a perfect example of how a few high-quality ingredients can create a dish that feels both comforting and special. It’s a great option for a weeknight dinner that feels like a treat or for a dinner party where you want to impress your guests without spending all day in the kitchen.
Ingredients
- 4 boneless, skinless chicken breasts
- Salt, black pepper, and, optionally, garlic power or your favorite poultry seasoning
- 1–2 tablespoons olive oil, butter, or a combination of both
- 2 cups shiitake and yellow oyster.
- 1 tablespoon minced garlic
- 1 thinly sliced shallot (or half a small white onion)
- ½–¾ cup cup Chablis wine
- 1–1½ cups cups low-sodium chicken broth
- ½ cup heavy cream
- 1 teaspoon Dijon mustard (optional)
- Thyme sprigs and/or fresh parsley
- Salt and pepper to taste
Instructions
TO MAKE THE CHICKEN BREASTS:
- Season the meat generously with salt, black pepper, and optionally, a little garlic powder or your favorite poultry seasoning.
- Heat a large, heavy-bottomed skillet (cast iron or stainless steel works well) over medium-high heat. Add 1 tablespoon or 2 of olive oil or butter (or a combination).
- Once the oil is hot and shimmering (or butter is melted and slightly browned), carefully place the seasoned chicken breasts in the skillet. Do not overcrowd the pan; cook in batches if necessary.
- Sear for about 3 to 5 minutes per side, or until deeply golden brown and cooked through. The internal temperature should reach 165°. If the chicken breast is too thick, finish in the oven at 350° for 5 to 8 minutes.
- Remove the chicken from the pan and set aside on a plate, tented with foil to keep warm while you make the sauce. The flavorful bits left in the pan (fond) are crucial for the sauce.
TO MAKE THE CHABLIS SHIITAKE MUSHROOM SAUCE:
- In the same skillet (don’t clean it!), add another tablespoon of butter or olive oil if needed. Add sliced mushrooms (stems removed, as they can be tough, though they can be used for stock). Cook undisturbed for a few minutes to allow them to brown and release their moisture. Then stir and continue cooking until they are tender and nicely browned.
- Add minced garlic and thinly sliced shallots (or white onion) and sauté for another minute or 2 until fragrant. Be careful not to burn the garlic. Deglaze the pan by pouring in the Chablis. The wine will bubble vigorously as it hits the hot pan. Immediately scrape the bottom of the pan with a wooden spoon to loosen all the browned bits. This is where a tremendous amount of flavor resides. Let the wine simmer and reduce by about half, allowing the alcohol to cook off and the flavors to concentrate.
- Building the sauce by adding 1 to 1½ cups of low-sodium chicken broth. Bring to a gentle simmer. Stir in about ½ cup of heavy cream (or half-and-half for a lighter sauce) and a teaspoon of Dijon mustard (optional, but it adds a nice tang and depth).
- Add the fresh herbs.
- To thicken the sauce, you can create a slurry: In a small bowl, whisk together 1 to 2 teaspoons of cornstarch with 1 to 2 tablespoons of cold water or a little more Chablis/broth. Slowly whisk this slurry into the simmering sauce, stirring constantly, until the sauce thickens to your desired consistency.
- Season the sauce with salt and pepper to taste.
TO FINISH THE DISH:
- Return the cooked chicken breasts to the skillet, spooning some of the sauce over them. Simmer gently for 1 minute or 2 to allow the chicken to warm through and absorb some of the sauce’s flavors. Garnish with fresh parsley or chives before serving.
Notes
Photography by Christina Rahr Lane.