Chicken with Creamy Wild Mushroom Sage Sauce

I've been intrigued with the combination of Mushrooms and Sage for a long time. When I came across an olive oil flavored with Wild Mushrooms and Sage, I knew it was one I had to try. When I opened the bottle, the aroma was tantalizing. I used two boneless skinless chicken breasts and two boneless skinless thighs. You can mix and match if you wish, just use about 1 - 1 1/2 lbs. of chicken.

The marinade adds amazing flavor and tenderizes the chicken and helps to keep it moist. Don't skip that step, please.

While the chicken is cooking, you can make the sauce. I served over a mixed grain medley. You could certainly use rice or noodles.

For the marinade:

1/2 cup Wild Mushroom and Sage Olive Oil 

1/2 cup Sicilian Lemon Balsamic Vinegar 

1 t. salt

1/2 t. freshly ground black pepper

Whisk all ingredients together in a small mixing bowl. Place chicken in a large Ziploc bag and pour in marinade. Carefully seal and turn bag over several times to make sure chicken is coated. Refrigerate for several hours.

Let's cook!

Heat 1 T. of Wild Mushroom and Sage Olive oil in a large skillet over medium high heat. Place chicken in hot skillet and cook, turning occasionally, for 8 - 10 minutes or until internal temperature of chicken reaches 165 degrees F.

While the chicken is cooking, let's make the sauce:

2 T. Wild Mushroom and Sage Olive Oil

1 T. butter

1/2 cup finely chopped yellow onion

8 oz. baby portabella mushroom, thickly sliced

1 t. chopped fresh parsley

1 t. minced garlic

1 cup dry white wine

2/3 cup heavy whipping cream

1/8 t. ground nutmeg

3 T. chopped fresh sage

Add the olive oil and butter to a large saute pan over medium high heat. Add the onions and saute for one minute. Add mushrooms and parsley and saute 7 - 8 minutes or until mushrooms have browned and softened. Add the garlic during the last minute of cooking. Add a few sprinkles of salt.

Add the wine and deglaze the pan. Scrape up any bits that may be sticking to the bottom of the pan.

Stir in the cream and lower the heat to a simmer. Let simmer for 3 - 5 minutes or until the sauce is thick enough to coat the back of a wooden spoon.

Stir the nutmeg and sage into the sauce. Taste and add salt and pepper if needed. Pour the sauce over the chicken.

Serve over rice or noodles.