Chicken with Creamy Mushroom Sage Sauce

simplyrecipes.com

Sue Smith

Married 60 years, so that's 60 years of cooking experience. Wow! I can't believe it either! lol

Read the comments for substitutions

3 tablespoons butter

½ cup chopped shallots

8 to 10 ounces cremini or button mushrooms, thickly sliced

2 shiitake mushrooms, thinly sliced

1 teaspoon chopped fresh parsley

1 cup dry vermouth or dry white wine (such as Sauvignon Blanc)

⅔ cup heavy whipping cream (light cream may curdle, so use heavy cream)

3 tablespoons chopped fresh sage

1 tablespoon extra virgin olive oil

1 ¼ to 1 ½ pounds chicken breast cutlets or skinless, boneless chicken breasts pounded to an even ¼ inch to ⅓ inch thickness

Salt and freshly ground black pepper

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