Name: Chicken Breasts with Mushrooms and Wilted Frisée
Cook time: 30 minutes
Yield: 2 Servings
Ingredients: 2 6–7-ounce skinless, boneless chicken breasts, pounded to 1/2”–3/4” thickness; Kosher salt and freshly ground black pepper; 6 tablespoons olive oil, divided; 1 large shallot, thinly sliced; 2 tablespoons thinly sliced fresh sage, divided; 8 ounces crimini (baby bella) mushrooms, sliced; 1/4 cup dry vermouth; 1 head of frisée, torn into pieces (about 4 cups); 1/4 cup low-salt chicken broth; 2 lemon wedges

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