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Print this Recipe    Sauteed

Sauteed Chicken Breasts with Shiitake and Herbs de Provence

3 whole chicken breasts, boned, skin on
2 Tbs olive oil
2 Tbs unsalted butter
1 Tbs herbs de provence
1/4 Tsp fennel seed, crushed
1/3 cup minced shallot
1/2 lb shiitake, sliced
2 large minced garlic cloves
1/2 cup dry white wine
1.5 cups chicken stock
2 Tbs finely chopped chives

Pat chicken dry and season with salt and pepper. In large skillet,
heat 1 Tbs olive oil and butter over moderately high heat. Sautee
chicken, skin side down, for about 3 minutes, or until skin is
golden. Turn the chicken, sprinkle with herbs and fennel, and cook
it, covered, over moderate heat for 6-8 minutes (until springy).
Transfer to platter and keep warm.

Add the shallot to the skillet and cook for 1 minute. Add the
shiitake and garlic, and cook for 2 minutes, stirring occasionally.
Add the wine and boil until it is reduced to 2 Tbs. Stir in the
stock, and boil to reduce by half. Swirl in remaining butter and
chives. Drain chicken juces from platter and stir into the sauce.

Serves 6.

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