Ingredients

• 4 chicken breast halves
• 1 cup sliced fresh mushrooms
• 1 shallot, chopped
• 1 teaspoon dried basil, crushed
• 1 clove garlic, minced
• 1 tablespoon extra-virgin olive oil
• 1/3 cup chicken broth
• 1/3 cup dry white wine
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

Directions

1. Skin chicken; set chicken aside.

2. In a large skillet cook mushrooms, shallot, basil, and garlic in hot oil over medium heat until shallot is tender.

3. Stir in chicken broth, wine, salt, and pepper. Arrange chicken in skillet. Bring to boiling; reduce heat. Cover and cook over low heat about 30 minutes or until chicken is no longer pink (170°F). Transfer chicken and vegetables to a serving platter. Serve pan juices over chicken.

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