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.
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