1 Servings 22 min Cook
2 Small breast, bone removed Chicken Breast
1/2 Tsp, ground Pepper
1/4 Tsp Salt
1 Tbsp Canola Oil
1 Tbsp chopped Shallots
1 Cup, pieces or slices Mushrooms
1/4 Cup Chicken Broth
1/4 Cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
2 Tbsp chopped Chives
Season chicken with pepper and salt on both sides.
Heat oil in a medium skillet over medium heat.
Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165 degrees F, 12 to 16 minutes.
Transfer to a plate and tent with foil to keep warm.
Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds.
Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes.
Pour in broth and cook until reduced by half, 1 to 2 minutes.
Stir in cream and chives (or scallions); return to a simmer.
Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.