Sauteed Butterflied Chicken with Mushroom-Sage Pan Sauce

Name: Sauteed Butterflied Chicken with Mushroom-Sage Pan Sauce
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

Main Courses
Chicken

Appears in Cook's Illustrated September/October 1994

Whether grilled, roasted, broiled, or sautéed, a butterflied chicken cooks faster and more evenly than a traditional whole bird.

SERVES 4

TIME 1¼ hours

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