Sauteed Chicken with Mushrooms and Cream

Rinse the chicken under cool water and pat dry thoroughly with paper towels.

1. Place a heavy-bottomed frying pan over moderately-high heat. | 2. Add 2 tablespoons of butter and 1 tablespoon of olive oil to the pan.

1. When the fat is hot but not smoking, place the chicken pieces skin-side down in the pan. | 2. Season with salt and pepper. | 3. Sauté for 5-6 minutes, basting the chicken with the juices in the pan until the underside is golden brown. | 4. Flip the chicken, season again, and cook for another 5-6 minutes, or until the juices run clear.

1. While the chicken cooks, melt 1 tablespoon of butter in a separate pan over medium heat. | 2. Add the mushrooms and sauté until browned. | 3. Remove the mushrooms to a plate and set aside.

1. When the chicken is done, transfer it to a warm plate and keep it covered. | 2. Carefully spoon off all but 1 tablespoon of the fat from the frying pan.

1. Add ½ cup of wine to the pan and deglaze by scraping the bottom and sides to incorporate the browned bits. | 2. Cook over medium heat until the alcohol has evaporated.

1. Stir in the cream and the sautéed mushrooms. | 2. Increase the heat slightly and boil the mixture for 1-2 minutes until the sauce begins to thicken.

1. Return the chicken to the pan, spooning the sauce and mushrooms over the pieces. | 2. Cover and simmer for 2-3 minutes to reheat the chicken and meld the flavors.

Taste and adjust seasoning with more salt and pepper if needed.

Serve the chicken hot, drizzled generously with the creamy mushroom sauce. Enjoy!