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Pan-Roasted Chicken Breasts with Morel Mushroom Pan Sauce
Ingredients
  • 2 whole airline chicken breasts or boneless skin-on chicken breasts (6 to 8 ounces each)
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon canola oil
  • ¼ cup dry white wine
  • ¾ cup homemade or store-bought low-sodium chicken stock
  • 1 ½ teaspoons powdered gelatin (see note)
  • 4 ounces morel mushrooms, cleaned, trimmed, and split in half lengthwise
  • 1 small shallot, minced (about 1 tablespoon)
  • 2 tablespoons unsalted butter
  • 1 teaspoon soy sauce
  • 2 tablespoons minced fresh chives
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