Poached Chicken with Fingerling Potatoes and Carrots

Preheat a large skillet over medium high heat.

Add oil and spread mushrooms in a single layer over bottom of skillet.

Let cook for 2 to 3 minutes, without stirring, until browned.

Stir once and allow to brown for 2 minutes more.

Stir in wine, broth, garlic, thyme, sage, bay leaf and salt.

Add potatoes and cover skillet.

Bring to a boil, then reduce to just below a simmer.

Only a few small bubbles should be seen.

Poach until potatoes are fork tender, 15 to 20 minutes.

Transfer potatoes to a platter with tongs or a slotted spoon and cover to keep warm.

Bring liquid back to a boil and add chicken.

Cover skillet and reduce heat so liquid barely bubbles.

Cook for 7 to 10 minutes until chicken is cooked through.

Transfer chicken to platter with potatoes and cover.

Add carrots to liquid and poach until fork tender, about 8 minutes.

Transfer to platter and cover.

Bring liquid to a brisk simmer and reduce by half.

Remove and discard thyme, sage and bay leaf.

To serve, arrange vegetables on plate and top with chicken cutlets. Spoon sauce over, garnish with parsley and serve immediately.