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)

Propitiation addresses the wrath of God. It is the work of Christ saving us from God’s wrath by absorbing it in His own person as our substitute. Expiation, which basically means “removal,” accompanies propitiation and speaks of the work of Christ in removing or putting away our sin. Such is the symbolism of the two goats used on the Day of Atonement. The first goat represented Christ’s work of propitiation as it was killed and its blood sprinkled on the mercy seat. The second goat represented Christ’s work of expiation in removing or blotting out the sins that were against us. The object of propitiation is the wrath of God. The object of expiation is the sin, which must be removed from His presence.

Jerry Bridges

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>
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RECIPE ARCHIVE - 19 MARCH 1996
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