Updated: Nov 20
This recipe did not make my first Chicken Cook Book since I was still tweaking the recipe. After making this over the last year several times, I finally feel the recipe is ready to share. Enjoy.
8 boneless chicken breasts or thighs or a mixture of both.
2 cups of dry vermouth
1 pint of mushrooms of choice: I use porcini mushrooms
2 shallots, minced
2 tablespoons of unsalted butter
2 tablespoons of unbleached flour
2 tablespoons of Dijon Mustard
2 teaspoons of ground yellow mustard
a few sprigs of fresh Thyme
Salt and Pepper to taste
Preheat the oven to 350 degrees.
Season the chicken well.
Melt the butter in a large skillet over medium-high heat, drizzle some olive oil, and swirl to combine. Working in batches, brown the chicken on both sides for about two minutes. Transfer to a large baking dish, and repeat until done.
Add the shallots and saute in the same skillet until soft, about two minutes. Next, add the mushrooms and saute for about four minutes or until soft. Add the flour and ground yellow mustard and saute for thirty seconds. Pour in the vermouth, the Dijon Mustard, and sprigs of thyme, reduce heat to medium, and simmer to reduce by a third, and the sauce starts to thicken.
Pour over the chicken, cover with foil, and bake for twenty minutes, remove foil and bake for an additional item minutes. Remove from oven and let rest for ten minutes before serving with a nice baguette. Enjoy.