Chicken with Shallots and Mushrooms

Chicken with Shallots and Mushrooms
-adapted from Intermezzo magazine

Not a Vincent Price selection (again), but really tasty and easy to make. The entree is shown with oven-grilled asparagus and mashed Yukon Gold potatoes.

1 package chicken thighs
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
12 button or cremini mushrooms, thickly sliced
2 shallots, thinly sliced
¼ cup dry vermouth or dry white wine
¼ cup heavy cream or half and half
1 tablespoon grainy Dijon mustard

1. Season chicken with salt and pepper
2. In a large heavy-bottomed sauté pan, heat 2 tablespoons olive oil over medium–high heat and cook chicken 7 to 10 minutes on each side, until cooked through.
3. Melt butter in the same sauté pan over medium-high heat. Add mushrooms and cook for 5 minutes. Add shallots and cook for 2 minutes more, until shallots turn translucent but do not burn. Add vermouth or white wine and scrape browned bits off bottom of pan; add cream and mustard. Cook until sauce has reduced by half and is quite thick. Season with salt and pepper to taste.
4. Return chicken to pan briefly to re-warm. Serve chicken with sauce on top.