This recipe is really amazing: creamy, savory, satisfying.
- 1 “glug” oil
- 1 Tbsp butter
- 2 shallots
- about 2 lbs chicken breast, sliced thin
- 15 baby bella mushrooms
- 30 small dried sage leaves, crumbled
- 1/3 to 1/2 cup white wine
- pepper, to taste
- salt, to taste
- 1/2 cup sour cream
- green onion, chopped small, for garnish
Slice the shallots into thin pieces, and sautee them in the butter and olive oil. Add the thinly sliced chicken, and allow it to color up a little all around. Add the baby bella mushrooms, also sliced.
After the mushrooms have begun to cook a bit, add in the white wine, crumbled sage leaves, pepper, and salt. (I used sage leaves that I had taken from my sister’s garden and dried for use over the winter.)
Allow the chicken and vegetables to continue to simmer on low heat until fully cooked. Add the sour cream, mix in thoroughly, and allow it to warm over the heat.
Plate your chicken with a scattering of chopped green onions on top.