Chicken Breasts with Mushrooms and Wilted Frisée

Preparation

1. Season chicken breasts all over with salt and pepper. Heat 2 tsp. oil in a medium nonstick skillet over medium-high heat. Add chicken and cook until browned and just cooked through, 3–4 minutes per side. Transfer to plates; tent with foil to keep warm. Add 2 tsp. oil to skillet, then add shallots and 1 1/2 Tbsp. sage. Stir until shallots are soft, about 2 minutes. Add remaining 2 tsp. oil and mushrooms; stir until mushrooms are wilted, about 4 minutes. Add vermouth; bring to a boil and cook, stirring, until almost all liquid is absorbed, about 2 minutes. Add frisée; stir until beginning to wilt. Season to taste with salt and pepper. Divide frisée mixture among plates, arranging alongside chicken breasts. Add broth and remaining 1/2 Tbsp. sage to skillet; stir, scraping up browned bits, until slightly thickened. Drizzle over chicken on plates. Serve with lemon wedges for squeezing over.