4 (6- to 8-ounce) boned chicken breasts, wings attached, skin on, first and second wing joints removed
1 1/4 teaspoons kosher salt
1/2 teaspoon plus 1/8 teaspoon freshly ground white pepper
2 tablespoons unsalted butter
1 cup button mushrooms, sliced thin
1 tablespoon minced shallot
1/3 cup dry white wine
2 cups dark chicken stock
1 cup diced tomatoes
1/2 cup all-purpose flour
1 1/2 teaspoons chopped fresh parsley leaves
Salt and pepper
Preheat the oven to 400°F.
Set a 12-inch ovenproof saute pan over medium-high heat and add the olive oil. Season the chicken breast with 1 teaspoon of the kosher salt, and 1/2 teaspoon of the fresh ground white pepper. Place the chicken skin side down in the pan and sear until the skin begins to caramelize, about 3 to 4 minutes, then place the pan in the oven. Roast the chicken until well caramelized and cooked through, about 12 minutes. Remove the pan from the oven and allow to cool slightly.
While the chicken is roasting, set a 10-inch saute pan over medium-high heat and add 1 tablespoon of the butter. As the butter melts, add the mushrooms and saute until lightly caramelized, about 3 to 4 minutes. Add the shallots to the pan and saute for 1 minute. Deglaze the pan with the white wine; once the wine is nearly evaporated, about 1 minute, add the chicken stock and tomatoes to the pan and cook until the stock is reduced by half, about 4 to 5 minutes. Mix together the remaining 1 tablespoon of butter and flour to form a paste. Add to pan and simmer 2 minutes to thicken. Season the sauce with the remaining 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper and garnish with the parsley.
Once the chicken is cooled, about 3 to 5 minutes, make 3 cuts on the bias through the breast. To serve, drizzle sauce onto a plate; fan the chicken out on top of that, and serve with Pommes Anna and Glazed Carrots alongside.
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