Now this like never happens. I got the Chicago Tribune on Wed (9/19/07) and actually found a recipe that I could make and (and this is key) something that Tom would eat. (now trying to make something Tom and the kids would eat..HA!) So here it is...
Pan-fried chicken breasts with mushroom-chardonnay sauce
Preparation time: 10 minutes
Cooking time: 30 minutes
Yield: 4 servings-
Mushrooms and chardonnay blend their flavors in a distinctive sauce for the bird in this recipe from food editor Carol Mighton Haddix. Try other white wines, if you like.
4 boneless, skinless chicken breasts
1 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons butter
sliced1 1/2 cups coarsely chopped mushrooms of your choice, such as morels, chanterelles or button, coarsely chopped
1 tablespoon minced fresh thyme
1/4 cup chardonnay
1 cup chicken broth
1. Season the chicken with 1/2 teaspoon of the salt and the pepper. Heat 1 tablespoon of the butter in a large skillet over medium-high heat; add the chicken. Cook until browned on one side, 3 minutes. Turn; cook until browned on the other side, about 3 minutes. Lower heat to medium-low; cover pan. Cook until chicken is almost cooked through, 5-8 minutes. Remove chicken to a plate; cover lightly with foil.
2. Add shallots to the skillet; cook over medium-high heat, stirring, until softened, about 3 minutes. Add mushrooms and thyme; cook, stirring, until lightly browned, about 4-5 minutes. Add the wine; cook, stirring up browned bits, until reduced by half, about 2 minutes. Add chicken broth; cook, stirring often, until reduced by half, about 5 minutes. Season with remaining 1/2 teaspoon of the salt or to taste. Return chicken and its juices to skillet; heat 1 minute. Remove skillet from the heat; add the remaining 1 tablespoon of the butter. Set aside to melt, about 1 minute. Transfer chicken and sauce to a serving dish.