Sauteed Butterflied Chicken with Mushroom-Sage Pan Sauce

Name: Sauteed Butterflied Chicken with Mushroom-Sage Pan Sauce
Yield: Serves 4
Ingredients: 4 teaspoons, minced fresh sage leaves; 1 medium clove, garlic, minced; , Salt and ground black pepper; 1 , whole chicken (3 pounds), butterflied according to illustrations 1 to 5; 1 tablespoon, vegetable oil; 2 , medium shallots, minced; 5 ounces, wild mushrooms (about 2 cups), assorted, sliced; 2 tablespoons, dry vermouth; 1/2 cup, low-sodium chicken broth; 1 tablespoon, unsalted butter

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Appears in Cook's Illustrated September/October 1994

Main Courses

Chicken

SERVES4

TIME1¼ hours

WHY THIS RECIPE WORKS

A butterflied chicken cooks faster and more evenly than a traditional whole bird. We wanted to work out some kinks in our butterflied chicken recipe so it would be perfect as well as quick. For our butterflied chicken recipe we preferred sp...

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