Name: Chicken Breasts W/mushroom-Garlic Sauce
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)

This love of God is clearly the source or cause of the atoning work of Christ. God does not love men because Christ died for them, Christ died for them because God loved them. The death of the Savior is not to be conceived as restoring in people something on the basis of which we might then win God's love. The sacrifice of Christ does not procure God's affection, as if it were necessary, through His sufferings, to extract love from an otherwise stern, unwilling, reluctant Deity. On the contrary, God's love constrains to the death of Christ and is supremely manifested therein.

Sam Storms

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: [email protected] (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 <[email protected]>
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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