Elise Bauer

INGREDIENTS

3 tbsp

butter

1/2 cup

chopped shallots

8 oz

cremini or button mushrooms, thickly sliced

1 tsp

chopped fresh parsley

1 cup

dry vermouth or dry white wine (such as Sauvignon Blanc)

2/3 cup

heavy whipping cream (light cream may curdle, so use heavy cream)

3 tbsp

chopped fresh sage

1 tbsp

olive oil

1 1/4

to 1 1/2 pounds chicken breast cutlets, or skinless, boneless chicken breasts pounded to an even 1/4 inch to 1/3 inch thickness

Salt and freshly ground black pepper