Peppered Chicken With Lemon-mushroom-wine Sauce

Ingredients

• 2 tablespoons butter or margarine, divided
• 1/3 cup shallot, chopped
• 5-6 shiitake mushrooms, stems removed
• 1 1/2 cups white wine, divided
• 1 (14 ounce) can chicken broth, divided
• 1 lb chicken breast, cut into bite size pieces
• pepper, to taste
• 1 tablespoon lemon juice
• 2 teaspoons cornstarch
• 1 teaspoon dried basil

Directions

1. 1

   Saute the shallots and mushroom in 1 T of butter in a nonstick skillet over medium heat for about 4 minutes.

2. 2

   Add 1 cup of wine and 3/4 C of chicken broth and cook for 5 minutes, stirring frequently.

3. 3

   Remove the mushroom from the sauce to a small bowl.

4. 4

   Increase heat to high, cooking the wine mixture until it reduces to about 1/2 C (about 5-6 minutes), then pour over the mushrooms.

5. 5

   Decrease heat to medium high, sprinkle pepper generously over the chicken pieces and cook in 1 T of butter, in the same skillet, covered, for about 5-6 minutes per side, or until the chicken is done.

6. 6

   Place on a platter and keep warm.

7. 7

   Add 1/2 C of wine and the rest of the broth to the skillet and deglaze, boiling for about 1 minute.

8. 8

   Combine the cornstarch and lemon juice and add to the pan along with the basil leaves, and the retained mushroom sauce and bring to a boil for another minute, stirring constantly.

9. 9

   Serve the chicken pieces with the sauce spooned over them.

10. 10

    This tastes great served with pasta and vegetables.