Mushroom Lover's Chicken

Ingredients

• 0.3 tsp pepper black freshly ground
• 8 ounces button mushrooms rinsed halved
• 32 oz boned skinned chicken breast halves 
• 4 ounces mushrooms wild mixed fresh rinsed halved
• 3  garlic cloves minced
• 0.3 cup freshly and gruyere shredded finely
• 1 cup beef broth reduced-sodium
• 2 tablespoons olive oil 
• 0.5 tsp salt 
• 2 large shallots minced
• 3 sprigs thyme leaves chopped for garnish

Equipment

• bowl
• frying pan
• oven

Directions

1. Preheat oven to 37
2. Heat olive oil in a large, heavy ovenproof frying pan (not nonstick) over high heat until oil is hot but not smoking.
3. Add chicken breasts, top side down, and cook until golden, 2 to 3 minutes. Turn chicken over.
4. Add shallots and garlic to pan with chicken, stirring occasionally so garlic doesn't burn, until shallots are soft and translucent, 3 to 4 minutes.
5. Add beef broth, thyme sprigs, mushrooms, 1/2 tsp. salt, and 1/4 tsp. pepper and cook until mixture begins to boil, about 1 minute.
6. Cover pan and put in oven.
7. Bake 14 to 16 minutes, or until chicken is just cooked through (cut to check).
8. Transfer chicken to a plate.
9. Season mushroom-broth mixture with salt and pepper to taste. Divide vegetables among 4 rimmed plates or shallow pasta bowls, top each with a piece of chicken, and spoon sauce over all.
10. Garnish with chopped thyme and gruyere.