Skillet Gratin of Mushrooms and Chicken

Remove any fat from the chicken breast and ensure it's an even piece for even cooking.

Butterfly the chicken if it's too thick and pound it slightly for even thickness.

In a skillet, melt a little butter and olive oil over gentle heat.

Season the chicken with a little salt, then lightly flour it, shaking off the excess flour.

Sauté the chicken in the skillet, placing two pieces per guest to ensure they touch the pan and get color.

Wash hands and sanitize the cutting board with warm water and a little bleach.

Once the chicken is browned, remove it from the skillet and set it aside.

Add shiitake mushrooms to the skillet, season with salt, and brown them.

Add sage to the mushrooms for flavor, then return the chicken to the skillet, piling the mushrooms on top.

Add whole garlic cloves to the side of the skillet to caramelize.

Pour in a little white wine to deglaze the pan and add a spoonful of tomato sauce on each piece of chicken, not smothering it.

Add a little butter to build the sauce, then add a bit of water.

Top the dish with grated cheese and season the sauce with salt and pepper.

Lower the flame, cover the skillet, and let it cook until the cheese melts.

Equipment Needed

Spice Level:

Allergens