Sautéed Chicken Breast Forestiere Courtesy Of: Sysco Corporation Sautéed Chicken Breast Forestiere 24 12, 8 oz. Sysco Imperial boneless skinless chicken breasts, halved To taste Sysco salt, Sysco Imperial/McCormick ground black pepper, 12 oz. Sysco butter or Sysco Classic vegetable oil 1 lb., 8 oz. Portobello mushrooms, diced 3 oz. Sysco Classic minced garlic 12 oz. Sysco Imperial green onions, finely chopped 1 lb., 8 oz. Crimini mushrooms, diced 1-1/2 qts. chicken demi-glace or Sysco Supreme chicken stock 3/4 Cup dry red wine 1. Season chicken with salt and pepper. Saute in 6 oz. of butter to brown on both sides. Remove chicken; add remaining 6 oz. butter to pan. Stir in garlic, green onions and mushrooms; cook until softened, about 3 minutes.
2. Add demi-glace to pan; bring mixture to boil. Stir in wine and return chicken to pan. Simmer until chicken is cooked through, 4 to 5 minutes. Portion one breast half and 1/3 cup mushroom sauce for each serving.