1. Sprinkle salt and pepper on both sides of the chicken.
2. Add the oil to a medium skillet and heat over medium heat.
3. Add the chicken and brown on all sides, cooking until the internal temperature reaches 165 degrees.
4. Transfer the chicken to a plate and keep warm.
5. Add the shallot and cook for 30 seconds or until it becomes fragrant.
6. Add the shiitake mushrooms and cook for 2 minutes, or until tender, stirring occasionally.
7. Deglaze the pan with the wine and simmer for 1 minute.
8. Add the broth and cook for 2 minutes, or until the sauce reduces by half.
9. Add the cream and chives and return the mixture to a boil.
10. Return chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute. |
