I blatantly stole this recipe from our friend Greg Haught's blog, The Confounded Cook. I made a few minor changes (like the mushrooms in bacon grease with garlic) to suit us, but it's still Greg's recipe, shown here served with Parmesan roasted cauliflower & onions.
Ingredients
• 2 boneless, skinless chicken breast halves, rinsed, patted dry
• Pepperman* & garlic
• 4 T unsalted butter
• ¼ c lemon juice
• ½ c chicken broth
• ¼ c dry white wine
• 8 oz baby portobello mushrooms, sliced
• 2 T bacon grease
Preparation
Place chicken in a gallon Ziploc plastic freezer bag and pound until thin. Sprinkle with Pepperman.
Heat 2 T butter in a large skillet over medium-high heat until butter foams. Add one of the chicken breast halves and cook without moving until browned, about 3 minutes. Turn and cook until firm and browned on both sides, about 3 minutes more. Transfer to a plate and cover loosely with foil to keep warm.
Add 2 T butter to skillet; cook remaining chicken breast half. Transfer to plate and cover to keep warm.
Add lemon juice, broth and wine to skillet and bring to a boil, scraping up any browned bits from bottom of pan with a wooden spoon. Boil, stirring occasionally, until reduced by half.
Meanwhile, add bacon grease to a separate pan over high heat. When it melts, add mushrooms and season with Pepperman & garlic. Cook until mushrooms are browned. Add sauce to the pan with the mushrooms and bring back to a boil, again scraping the pan with a wooden spoon to get up all the browned goodies.
Pour sauce & mushrooms over chicken and serve immediately.
*Pepperman is a blend of sea salt and different organic peppers from Frontier Foods, available at most natural food stores. Great stuff!
