3 Tbsp butter
1/2 cup chopped shallots or onion
8-10 ounces cremini or button mushrooms, thickly sliced
2 tablespoon chopped fresh tarragon, sage, or parsley
1 cup dry vermouth or dry white wine (such as Sauvignon Blanc)
2/3 cup heavy whipping cream
1 Tbsp olive oil
1 1/4 to 1 1/2 pounds chicken breast cutlets, or skinless, boneless chicken breasts pounded to an even 1/4 inch to 1/3 inch
Salt 🧂& pepper
Melt the butter in a large sauté pan on medium high heat. Add the shallots and sauté for one minute. Add the mushrooms and sauté for 7-10 more minutes.
Deglaze the pan with vermouth and stir in the cream. Bring to a simmer and cook for 3 to 5 minutes
Cook the chicken in a separate pan and for about 4 minutes on each side, until browned and cooked through. Add to the saucepan with any desired herbs (Tarragon is my favourite).