Sautéed Chicken Breast with Mushroom Sauce


JWU College of Culinary Arts

1 portion

Serving Size
1, 4-ounce breast with 2 ounces of sauce

Recipe ID

US standard
Chicken breasts, whole, boneless, skinless
4 ounces
As needed
Kosher salt
To taste
Black pepper, freshly ground
To taste
Shallots, brunoise
1 ounce
Garlic, finely minced
½ teaspoon
White wine
2 ounces
Foodservice mushrooms, sliced ¼-inch thick
2 ounces
Chicken stock
2 ounces
3 ounces
Basil, chiffonade
2 - 3 leaves
  1. Gather all the ingredients and equipment.
  2. Separate chicken breasts into halves. Trim off cartilage and fat. Place breasts in between plastic wrap and pound gently to flatten to ½-inch thickness.
  3. Heat a small sauté pan over medium heat. Add the clarified butter and heat.
  4. Season the chicken and place the chicken, presentation side down, in the pan. Sear until golden brown. Turn over, and sear the other side.
  5. Once fully cooked, remove the chicken and hold uncovered at 135°F. If needed, place chicken into an oven to complete cooking to proper internal temperature.
  6. Pour excess fat from the pan, and add the mushrooms. Sauté until the mushrooms are just browned.
  7. Add shallots and garlic, cook until aroma has developed.
  8. Deglaze with the wine. Allow the wine to reduce to au sec (dry).
  9. Add chicken stock and reduce the liquid by half.
  10. Add the béchamel sauce and reduce to proper consistency. Add chicken breast back to the sauce.
  11. Taste and adjust seasoning as needed. Fold in the basil to finish.
  12. To serve, place a chicken breast on a preheated dinner plate, and nappé with mushroom sauce. Serve immediately.