| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | French | Poultry | 4 | Servings |
INGREDIENTS
| 3 | tb | Oil |
| 2 | tb | Butter |
| 6 | oz | Small mushrooms; halved and thinly sliced |
| Salt | ||
| Freshly ground pepper | ||
| 1 | lg | Shallot; minced |
| 3/4 | c | Dry white wine |
| 3/4 | c | Chicken stock or broth |
| 3 | Cloves (medium) garlic; minced | |
| 1 | c | Whipping cream |
| 4 | Boneless and skinless chicken breast halves (1 to 1 1/4 pounds) |
INSTRUCTIONS
submitted by: Berry@in.on.ca (Berry, Guelph, Ontario, Canada) From Cream Reduction Sauces by Faye Levy Heat 1 tablespoon oil and 1 tablespoon butter in large skillet over medium heat. Add mushrooms and season to taste with salt and pepper. Saute about 7 minutes or until lightly browned. Transfer to bowl. Add shallot and wine to skillet and bring to boil. Add stock and boil 2 minutes. Add garlic and cream and bring to boil. Return mushrooms to pan and simmer over medium heat, stirring, until sauce is thick enough to coat spoon, about 5 minutes. (Sauce can be covered and refrigerated 1 day. Reheat over low heat before serving.) Sprinkle chicken with salt and pepper to taste on both sides. Heat remaining 2 tablespoons oil and 1 tablespoon butter in large heavy skillet over medium-high heat. Add chicken and saute, pressing on chicken occasionally with slotted spatula, 4 or 5 minutes per side or until meat feels springy and is no longer pink inside. Serve with sauce. Makes 4 servings. The sauce in this recipe gains a terrific flavor from being simmered with sauteed mushrooms and garlic. When exotic mushrooms, such as morels, chanterelles or porcini are available, use them for a luxurious variation. I also love this rich French sauce with sauteed turkey breast slices or with roast turkey. DAVE <DAVIDG@CLAM.RUTGERS.EDU> RECIPEINTERNET LIST SERVER RECIPE ARCHIVE - 19 MARCH 1996 From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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