4 (6-ounce) skinless, boneless chicken breast halves
1 tablespoon olive oil
1/2 cup thinly sliced shallots
2 teaspoons minced garlic
8 ounces sliced cremini mushrooms
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup dry white wine
2 teaspoons all-purpose flour
1/2 cup creme fraiche
6 (2-ounce) toasted whole-grain bread slices
How to Make It
Combine chicken broth, water, onion, thyme sprigs, and celery stalk in a saucepan. Add chicken; bring to a simmer. Simmer gently for 15 minutes or until chicken is done. Remove chicken from pan; cool. Shred chicken. Strain cooking liquid through a sieve over a bowl, reserving 1 cup cooking liquid; reserve remaining cooking liquid for another use. Discard solids. Heat a skillet over medium-high heat. Add olive oil, shallots, and garlic; sauté 1 minute, stirring frequently. Add cremini mushrooms, kosher salt, and black pepper; sauté 3 minutes. Add wine; cook until liquid evaporates. Stir in flour; cook 1 minute. Stir in reserved cooking liquid; bring to a boil. Cook 1 minute. Remove from heat; stir in chicken and crème fraîche. Serve over toasted bread slices.
The following changes made this a 4.5 star dish: While preparing the rest of the dish, roast 1 bunch of asparagus at 400 F. Use only 1 cup of chicken stock and 1/2 cup of water with the listed onion, celery, and thyme. Simmer on the stove while pan-searing chicken in olive oil until cooked through. Remove chicken from pan, reduce heat slightly, add a tsp or two of butter and saute mushrooms for 4-5 minute; salt and pepper. (slice chicken while mushrooms cook) THEN add to pan shallot, garlic and saute for 3-4 minutes. Add wine, simmer until mostly evaporated. Add flour and cook a minute or two. Strain solids from stock/veggies, add liquid to mushroom mix. Boil 1 minute or until slightly thickened. Remove from heat, stir in creme fraiche, sliced chicken and roughly chopped roasted asparagus. Serve with toasted rosemary olive oil bread. Fresh minced thyme/parsley on top.