Cooking Instructions
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Step 1
Heat
Butter (2 Tbsp)
and
Olive Oil (1 Tbsp)
in a large skillet over medium heat.
Step 2
Season the
Chicken (1.5 lb)
with
Salt (to taste)
and
Ground Black Pepper (to taste)
and place in the skillet to sear on one side for about 5-6 minutes, depending on thickness.
Step 3
Flip and sear the other side for about 5 minutes, until they are golden brown on both sides. Remove the chicken from the skillet and set aside.
Step 4
Into the same skillet, add more
Butter (1 Tbsp)
. Once melted, add the
Shallot (1)
and sauté for 2 minutes.
Step 5
Add the
Baby Bella Mushrooms (8 oz)
and season with a pinch of salt. Saute for 3 more minutes, until the mushrooms have darkened and shriveled.
Step 6
Now, add the
Garlic (6 cloves)
and saute for 1 more minute, until fragrant.
Step 7
Add the remaining
Butter (1 Tbsp)
along with the
All-Purpose Flour (1 Tbsp)
and stir it in the pan with a wooden spoon. Slowly add the
White Wine (1 cup)
and then the
Milk (1 cup)
, letting it bubble up and simmer for a few minutes.
Step 8
Add the chicken back to the pan for 5 more minutes on low heat. Taste the sauce and season with salt and pepper, as desired.
Step 9
Serve over
White Rice (to taste)
and garnish with
Fresh Parsley (to taste)
.
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