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| Sysco Canada > Home > Recipes > Entrees > Sautéed Chicken Breast Forestiere |
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| Sautéed Chicken Breast Forestiere |
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| Courtesy Of: Sysco Corporation |
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| Yield: 24 |
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| Ingredients: |
| Sysco Imperial boneless skinless chicken breasts, halved |
12, 8 oz. |
| Sysco salt, Sysco Imperial/McCormick ground black pepper, |
To taste |
| Sysco butter or Sysco Classic vegetable oil |
12 oz. |
| Portobello mushrooms, diced |
1 lb., 8 oz. |
| Sysco Classic minced garlic |
3 oz. |
| Sysco Imperial green onions, finely chopped |
12 oz. |
| Crimini mushrooms, diced |
1 lb., 8 oz. |
| chicken demi-glace or Sysco Supreme chicken stock |
1-1/2 qts. |
| Cup dry red wine |
3/4 |
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| Directions: |
1. Season chicken with salt and pepper. Saute in 6 oz. of butter to brown on both sides. Remove chicken; add remaining 6 oz. butter to pan. Stir in garlic, green onions and mushrooms; cook until softened, about 3 minutes.
2. Add demi-glace to pan; bring mixture to boil. Stir in wine and return chicken to pan. Simmer until chicken is cooked through, 4 to 5 minutes. Portion one breast half and 1/3 cup mushroom sauce for each serving.
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