2. Mix the Masala ingredients together in a small bowl.
3. Sprinkle the Masala over both sides of the chicken breasts.
4. Heat a large skillet over medium-high heat. When hot add 1 tablespoon of butter and the olive oil. Place the chicken in the skillet and brown them on both sides. Reduce the heat to low and cover the skillet. Continue to cook the chicken for about 10-15 minutes, or until the chicken has reached an internal temperature of 165F. Transfer the chicken to a plate then cover with foil to keep warm.
4 small skinless, boneless chicken breasts
6 Tbs butter, divided
1 Tbs olive oil
2 shallots, chopped
2 cloves garlic, minced
3 cups assorted wild mushrooms, sliced
1/3 cup dry white wine
1/4 tsp salt
2 Tbs cilantro, chopped
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp garam marsala
1/2 tsp red chile powder
1/4 tsp ground turmeric
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp ground black pepper
1. Using a kitchen mallet, pound the chicken breasts between 2 pieces of wax paper so they are all the same thickness.
This is a simple sautéed chicken breast recipe that is served with with an easy to make brown butter sauce that is enhanced with a variety of mushrooms. I used two of my favorite mushrooms, cremini and shitakes, for their different textures and shapes in the sauce.The chicken is seasoned with a spice mix, or masala, that highlights, not overpowers, the mushroom sauce.
5. Return the skillet to the stove on medium-low heat. Add the shallots, garlic and mushrooms. Cook until tender. Stir in wine and cook until slightly reduced. Mix in the salt and remaining butter until melted. Add more salt as needed.
6. Place one piece of chicken on each plate then pour a generous amount of the sauce over the chicken. Sprinkle with the chopped cilantro.