- Yield: 8 servings
- 8-- boneless, skinless chicken breast fillets, about 3 pounds
- 2cups dry white wine, such as Chardonnay
- 4tablespoons flour
- 4tablespoons butter
- 4tablespoons shallots, minced
- 2medium pears, finely chopped
- 4cups oyster mushrooms, chopped
- 4tablespoons bourbon or whiskey
- 2cups no-salt chicken broth
- 1/2teaspoon salt, divided
- 1/2teaspoon freshly ground pepper, divided
- 6tablespoons toasted walnuts, chopped
- Instead of preparing dish in 2 batches, you will get better results if you work 2 pans simultaneously; divide ingredients between pans.
- Lay chicken breasts between sheets of plastic wrap and pound to 1/4-inch thickness, if thin breast fillets were not purchased. Sprinkle with 1/4 teaspoon salt and pepper. Dredge chicken in flour, patting off excess.
- In 2 large skillets over medium heat, warm 2 tablespoons butter in each pan until melted. Add chicken, 4 halves per pan, and cook until nicely browned on both sides, about 1 minute per side. Remove chicken and set aside until needed.
- Reduce heat to low, divide shallots and pear between pans, sauteing for 2 minutes. Then add mushrooms to each and saute for 2 minutes. Divide bourbon, Chardonnay and chicken broth between pans, increase heat to hgh and let sauce boil until slightly thickened and reduced by half, about 5 minutes.
- Return chicken to sauce, reduce heat to low and simmer until chicken is firm and cooked through, about 3 minutes. Season with remaining salt and pepper to taste. Place each chicken breast on a plate and divide sauce among them. Sprinkle with walnuts and serve immediately.