Ingredients:

  • 1 lb (450g) boneless skinless chicken breasts, cubed
  • 2 tbsp (30ml) olive oil
  • 2 tbsp (16g) all-purpose flour
  • 1 tsp (6g) kosher salt
  • ½ tsp (2g) cracked black pepper
  • 8 oz (225g) cremini or baby bella mushrooms, sliced
  • 1 tbsp (15g) unsalted butter
  • 1 medium shallot, finely minced
  • 3 cloves garlic, minced
  • 1 tsp (2g) dried thyme or fresh sage
  • ½ cup (120ml) dry white wine
  • 1 cup (240ml) heavy cream
  • ¼ cup (15g) fresh parsley, chopped

Instructions:

  1. Pat chicken cubes completely dry with paper towels. Toss them in a bowl with flour, salt, and pepper until lightly coated.
  2. Heat olive oil in the skillet over medium-high heat until shimmering. Add chicken in a single layer, searing until mahogany-colored and crisp (about 3-4 minutes per side). Remove chicken to a plate and set aside.
  3. In the same skillet, melt the butter and add sliced mushrooms. Let them brown deeply for the first 3 minutes without stirring.
  4. Stir in the minced shallots and garlic, cooking for 1-2 minutes until fragrant and translucent. Stir in the thyme or sage.
  5. Pour in the white wine and use a wooden spoon to scrape up the brown bits (fond) from the bottom of the pan. Simmer until the liquid is reduced by half.
  6. Reduce heat to medium-low. Stir in the heavy cream and simmer gently for 3-5 minutes.