This main-dish recipe boasts four easy and delicious variations. What kind of mood are you in tonight?

Source: Midwest Living


Recipe Summary

35 mins


Ingredient Checklist


Instructions Checklist
  • Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly until about 1/4 inch thick. Remove plastic wrap. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.

  • In a large skillet heat 1 tablespoon of the butter over medium-high heat until melted. Reduce heat to medium. Add chicken; cook for 6 to 8 minutes or until no longer pink, turning once. Transfer chicken to a serving platter; keep warm.

  • For sauce, add wine, broth, and shallots to hot skillet. Bring to boiling, stirring to scrape up the crusty browned bits from bottom of pan; reduce heat. Boil gently, uncovered, for 10 to 15 minutes or until liquid is reduced to 1/4 cup.*

  • Reduce heat to medium-low. Stir in whipping cream. Add the remaining 4 tablespoons butter, 1 tablespoon at a time, stirring after each addition until butter is melted. Sauce should be slightly thickened. Season to taste with additional salt and pepper. Serve chicken with sauce.

Lemon-Herb Sauce:

Prepare as directed, except stir 2 teaspoons lemon juice and 2 teaspoons snipped fresh thyme, chervil, or parsley into the finished sauce.

Balsamic-Caper Sauce:

Prepare as directed, except stir 2 teaspoons balsamic vinegar and 2 teaspoons drained capers into the finished sauce.

Mustard Sauce:

Prepare as directed, except stir 1 tablespoon snipped fresh Italian (flat-leaf) parsley and 2 teaspoons Dijon-style mustard into the finished sauce.

Mushroom-Tomato Sauce:

Prepare as directed through Step 1. In a large skillet cook 1 cup sliced fresh shiitake, porcini, or button mushrooms in 1 tablespoon of the butter over medium heat until tender. Remove mushrooms from skillet. Continue as directed in Step 2, using the same skillet and another 1 tablespoon of the butter. Add the cooked mushrooms and 2 tablespoons snipped, drained oil-packed dried tomatoes with the whipping cream. There will be only 3 tablespoons of butter to add in Step 4. Stir 2 teaspoons snipped fresh basil or parsley into the finished sauce.


It is important to reduce the liquid to 1/4 cup in Step 3 or the sauce will be too thin.

Nutrition Facts

325 calories; fat 20g; cholesterol 117mg; saturated fat 10g; carbohydrates 2g; mono fat 7g; poly fat 1g; sugars 1g; protein 27g; vitamin a 680.3IU; vitamin c 0.6mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 9.9mg; vitamin b6 0.6mg; folate 8.1mcg; vitamin b12 0.3mcg; sodium 444mg; potassium 294mg; calcium 30.3mg; iron 1.1mg.