Chicken Breasts Duxelles

Total time: 20 minutes
      Duxelles may be more traditional with veal or beef but it works wonderfully well with chicken breasts. I cut the chicken breasts it half for a nicer presentation.

 Ingredients:

• 2 chicken breasts, boneless, skinless
• 1/4 cup (2oz, 60ml) white wine
• 1 tbs olive oil
• Duxelles Sauce:
• 2 shallots (2oz, 60gr)
• 4oz (120gr) mushrooms
• 1 tbs olive oil
• 1/2 tsp paprika
• 1/4 cup (2oz, 60ml) white wine
• 1/4 cup (2oz, 60ml) chicken stock
• 1 tbs tomato paste
• 1 tsp dried parsley
• 1/2 tsp dried rosemary  

 Instructions:

• Duxelles:
• Finely chop the shallots and mushrooms. 
• Heat the butter in a medium nonstick skillet over medium heat until bubbly.  Add the shallots and mushrooms and sauté, until golden brown, 6 - 8 minutes. 
• Add the white wine and scrape up any brown bits.  Cook until wine is almost completely reduced, about 1 tbs left. 
• Add stock, tomato paste and herbs. 
• Stir well, simmer until thickened.  
• Remove from heat and cover to keep warm. 
• Chicken:
• Heat olive oil in medium nonstick skillet.  Add chicken breasts and sauté until golden, about 5 minutes per side. 
• Add white wine.  Cover, reduce heat and simmer for 10 minutes. 
• Arrange on Duxelles and serve.