April 8th, 2012
Heat 1 tablespoon of olive oil in a wide, deep sauté pan set over medium-low heat. Season chicken breasts with salt and pepper, add them to the pan without crowding, and cook for 4 minutes on one side.
Meanwhile, heat 1 tablespoon of olive oil in a separate sauté pan set over high heat. Add mushrooms to pan and season them with salt and pepper. Cook stirring occasionally, until they begin to soften, 3 to 4 minutes.
Turn chicken breasts over and scatter thyme and sage over them. Slide pan off heat. Use a slotted spoon to carefully mound an equal portion of mushrooms over each chicken breast. Return pan to heat. Pour stock around breasts, and bring to a boil. Cover pan with a domed lid or foil, and simmer until chicken is cooked through. Use a spatula to carefully remove chicken breasts, keeping mushrooms neatly piled on top of each one. Set aside, covered, to keep warm.
Return pan to stovetop, raise heat to high, and reduce liquid until slightly thickened, 3 to 4 minutes. Remove pan from heat, whisk in remaining 2 tablespoons olive oil to add body and flavour, and season to taste with salt and pepper.
Place a chicken breast with its mushrooms on each plate, and carefully spoon sauce over top. Serve with a side salad.