Sometimes I defrost chicken breasts for dinner with nothing particular in mind for them. I poke around the refrigerator and see what's in there, look in the pantry to see what's there, and then sort of come up with dinner. This was one of those days.
Chicken with Mushrooms and White Wine
1lb chicken breasts
8oz mushrooms (baby bello, button)
1 t herbes de Provence
2 garlic cloves chopped
1 c white wine
1/2 c heavy cream
Place chicken breasts between plastic wrap. Sprinkle a little water on top of the chicken breasts. (the water prevents sticking so they won't tear). Pound chicken cutlets thin. Use the Jacard meat tenderizer to tenderize the meat and prevent shrinkage. Season one side chicken breasts with salt and pepper. Heat skillet and add oil. When oil starts to shimmer, add chicken breasts seasoned side down. Season the other side of the chicken breasts. Do not crowd the pan. You will need to cook the chicken in at least two batches. Remove chicken from pan and set aside.
Add mushrooms to pan (you may need to add additional oil) and herbes de Provence. Scrape bits of chicken from the bottom of pan as you "stir" the mushrooms. Saute mushrooms until liquid begins to come out of mushrooms. Add garlic and cook until fragrant. Add white wine to pan and cook until almost evaporated. Add heavy cream and heat until slightly thickened. Put chicken back into the pan and spoon sauce over chicken. Remove from heat when heated through.
I've also made a similar mushroom sauce and served it over pumpkin ravioli. Instead of the herbes de Provence, I used some sage and nutmeg.