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)

The four views…on the subject of the sacrament: 1. The Romish doctrine, or transubstantiation. This maintains the absolute change of the elements into the actual body and blood of Christ; so that though the elements of bread and wine remain present to the senses, they are no longer what they seem, being changed into the body, blood and divinity of Christ. 2. The Lutheran view, called consubstantiation. This maintains that after consecration the body and blood of Christ are substantially present, but nevertheless that the bread and wine are present, unchanged. 3. The Anglican view – that Christ is present in the sacrament only after the spiritual manner, and that His body and blood are eaten by the faithful after a spiritual, and not after a carnal manner, to the maintenance of their spiritual life and their growth in grace. 4. The Zwinglian, which declares the sacrament to be no channel of grace, but only a commemorative feast, admitting only a figurative presence of Christ’s body and blood.

John Foxe

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.
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