Creamy Chicken With Wild Mushrooms
Total Time: 45 mins
Preparation Time: 15 mins
Cook Time: 30 mins
Ingredients
- Servings: 8
- 8 boneless chicken breasts, pounded and seasoned with
- salt and pepper
- 1/2 tablespoon butter
- 1/2 tablespoon olive oil
- 4 shallots, minced
- 1/2 lb shiitake mushroom, sliced
- 1/2 lb button mushroom, sliced
- 1/4 cup brandy
- 1/2 cup wine
- 1 cup chicken stock
- 1/2 cup green peas (fresh or frozen not canned)
- 4 sprigs parsley
- 1 bay leaf
- 1 sprig thyme
- 1 cup heavy cream
- 2 tablespoons dry sherry
Recipe
- 1 put butter and oil just to cover bottom of a wide saute pan.
- 2 heat.
- 3 place 3 or 4 chicken breasts in the pan and saute gently until golden on each side.
- 4 remove from pan and place in a roasting pan.
- 5 add more butter and oil when needed.
- 6 cook all the chicken breasts.
- 7 pour off all but a tablespoon of the fat in the pan, add the shallots and brandy and cook for 2-3 minutes, add the mushrooms, and cook until half wilted.
- 8 spoon the mushrooms over the chicken breasts.
- 9 add the wine, chicken stock, and herbs into the pan.
- 10 cook 5-6 minutes until the mixture is reduced.
- 11 add the cream and continue cooking until thickened.
- 12 add green peas heat 3 minutes.
- 13 taste the sauce and add salt, pepper and sherry to taste.
- 14 pour over the chicken, place the roasting pan in a preheated 325 degree oven for 5-6 minutes, until the breasts are no longer pink inside.
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