Chicken Breasts with Mushroom Sage Sauce

This is from Simply Recipes - which is an awesome website for recipes, cooking tips, and other fun food-related stuff.

INGREDIENTS

• 3 Tbsp salted butter
  
• 1/2 cup chopped shallots
  
• 8-10 ounces mushrooms, cremini or shitake, thickly sliced
  
• 1 teaspoon chopped fresh parsley
  
• 1 cup dry white wine (such as Sauvignon Blanc)
  
• 2/3 cup heavy whipping cream (light cream may curdle, so use heavy cream)
  
• 3 Tbsp chopped fresh sage
  
• 1 Tbsp olive oil
  
• 1 1/4 to 1 1/2 pounds skinless, boneless chicken breasts, pieces pounded to an even 1/4 inch to 1/3 inch thickness
  
• Salt and freshly ground black pepper
  

First, melt the butter in a large sauté pan on medium high heat. Toss in the shallots and sauté for about one minute. Add the mushrooms and parsley and sauté for 5-10 more minutes, until the mushrooms have browned. (Remember that the mushrooms will reduce a lot - so even though it might look like you have SO MANY don't cut back because you will be kicking yourself when you go back for more sauce and there isn't any left.)

Add wine and deglaze the pan, scraping up any bits that may be sticking to the bottom of the pan. Stir in the cream. Bring to a boil and cook the sauce down until it is thick enough to coat the back of a wooden spoon (about 10 minutes).

While the sauce is reducing, heat olive oil in another large sauté pan on medium high heat. Sprinkle salt and pepper over both sides of the chicken breast cutlets. Add cutlets to pan and cook for about 3 minutes on each side, until browned and cooked through.

Stir in sage to sauce, season to taste with salt and pepper. Pour sauce over chicken to serve.

Serve alone (for low carb version) or with rice, mashed potatoes, or pasta (use gluten-free for gluten-free version). We used bow-tie pasta which worked great. Garnish with chopped fresh parsley.