Get your fancy French cooking on with this streamlined French classic. White wine, tomatoes, and mushrooms make for rustic flavors to match with a juicy chicken breast. You'll prepare this meal in a single pan, making it easy to cook (and easy to clean up after).
Peel, trim, and cut carrot into ¼" slices at an angle.
Peel and mince shallot.
Stem and mince parsley.
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Sear the Chicken
Place a medium pan over medium-high heat and add 2 tsp. olive oil. Add chicken breasts to hot pan and cook until golden brown, 2-3 minutes per side.
Transfer chicken to a plate. Chicken will finish cooking in a later step.
Reserve pan; no need to wipe clean.
Cook the Vegetables
Return pan used to cook chicken to medium-high heat. Add 1 tsp. olive oil, carrot, mushrooms, shallot, parsley (reserve a pinch for garnish), and thyme (reserve a pinch for garnish). Stir occasionally until vegetables begin to brown, 6-8 minutes.
Stir in tomatoes and their juice, white cooking wine, chicken base, and ½ cup water until incorporated.
Finish the Chicken
Return chicken and any accumulated juices to pan.
Lower heat to a simmer, cover, and cook until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.
Finish the Dish
Transfer chicken to a plate. Rest at least 3 minutes.
Add butter to pan with vegetables and stir to incorporate.
Plate dish as pictured on front of card, garnishing with reserved parsley and thyme. Bon appétit!