September 2005
Chicken Breast with Scallions, Mushrooms

3 Whole Boneless Chicken Breasts, Halved
2 Tablespoon Olive Oil
1 Tablespoon Minced Garlic
½ Cup Minced Shallot
1 Tablespoon Fresh Thyme Leaves
1 Cup Fresh Shiitake Mushroom Sliced, Stems Discarded
¼ Cup Pinot Noir wine
1¼ Cup Pacific^® Organic Chicken Broth
¾ Cup Chopped Scallions
2 Teaspoon Corn Starch
3 Plum Tomatoes, seeded and diced

Pat the chicken dry and season with salt and pepper. In a large, heavy skillet, heat the oil over moderately high heat until it is hot, but not smoking. Add the chicken breasts and cook until golden. Cook chicken for 3-4 minutes on each side. After cooking, transfer chicken to a platter and keep warm.

In the skillet add the garlic, shallot and half of the thyme and cook until softened. Add the mushrooms and cook for one minute and then add wine. Bring the mixture to a boil and add chicken broth and scallions. Simmer for 1 minute. In a small bowl, whisk together ¼ cup chicken broth and corn starch. Add this mixture to the skillet with the tomatoes. Add the chicken back into the sauce and continue to cook until sauce thickens (3-4 minutes).