Chicken Breasts With Wild Mushrooms

• 3 whole chicken breasts
• 3 tablespoons extra-virgin olive oil
• 12 ounces mixed wild mushrooms, sliced (choose chanterelles, cepes, shiitake, portobello, cremini)
• 3 large cloves garlic, very finely chopped
• 3/4 cup chicken stock
• 3 teaspoons chopped fresh thyme
• 1/3 cup creme fraiche
• sea salt and freshly ground black pepper to taste

1. Bone, skin and split the chicken breasts (and save the bones for stock). Put them between 2 sheets of waxed paper and pound with a cleaver, mallet or the bottom of a heavy saucepan, until each is about 1/8" thick.
2. Pour the olive oil into a warmed saute pan set over medium heat. Add mushrooms and saute. Add garlic and let it soften, but do not brown.
3. Remove the mushrooms and garlic from the saute pan and set aside. Raise the heat. When the oil is very hot but NOT smoking, add the chicken breasts and brown quickly on both sides.
4. Return mushrooms and garlic to the pan. Add thyme and chicken stock. Reduce heat. Cover and simmer for about 8 minutes. Remove lid and raise heat to reduce liquid in pan to about 5 tablespoons. Reduce heat and add 1/3 cup creme fraiche. Do not boil. Taste and add salt and pepper to taste. Serve at once on warmed plates.
5. Wine Tip: I first ate this dish in a beautiful little bistro in Avignon near the St. Benezet Bridge, so I associate it with Provence. I'd drink a young Chateauneuf-du-Pape with this chicken... either red or white, depending on my mood.

chicken breasts, extravirgin olive oil, mushrooms, garlic, chicken stock, thyme, crueme fraueeche, salt

Taken from food52.com/recipes/11118-chicken-breasts-with-wild-mushrooms (may not work)