Chicken Breasts With Shiitake Mushrooms

• 4 skinless, boneless chicken breasts, about 5 ounces each
• Salt and freshly ground pepper to taste
• 2 tablespoons olive oil or vegetable oil
• 1/4 pound shiitake or small white mushrooms, washed and dried
• 8 small white onions, peeled
• 4 sprigs fresh rosemary, or 1 tablespoon dried
• 2 tablespoons finely chopped shallots
• 1/4 cup dry white wine
• 3/4 cup fresh or canned chicken broth
• 2 tablespoons butter
• 2 tablespoons finely chopped parsley

1. Sprinkle the chicken breasts with salt and pepper.
2. Heat the oil in a heavy skillet and add the chicken breasts, the mushrooms and the onions.
3. Cook about 5 minutes over medium heat or until lightly browned.
4. Turn the pieces and cook 5 minutes more, shaking the pan and turning the mushrooms and onions so they brown evenly.
5. Remove chicken breasts, and keep them warm.
6. Pour off fat from the pan.
7. Add the rosemary and shallots and cook briefly, until wilted.
8. Add the wine and cook, stirring and scraping to dissolve the brown particles that cling to the skillet.
9. When the wine is almost reduced by half, blend in the chicken broth.
10. Continue cooking and when the sauce is reduced by half, stir in the butter.
11. Remove pan from stove immediately.
12. Pour sauce over chicken, sprinkle with the parsley and serve.

skinless, salt, olive oil, shiitake, white onions, rosemary, shallots, white wine, chicken broth, butter, parsley

Taken from cooking.nytimes.com/recipes/3751 (may not work)