Chicken breasts w/mushroom-garlic sauce

4 Servings

Ingredients

Quantity Ingredient
3 tablespoons Oil
2 tablespoons Butter
6 ounces Small mushrooms; halved and thinly sliced
Salt
Freshly ground pepper
1 large Shallot; minced
¾ cup Dry white wine
¾ cup Chicken stock or broth
3 Cloves (medium) garlic; minced
1 cup Whipping cream
4 Boneless and skinless chicken breast halves (1 to 1 1/4 pounds)

Directions

submitted by: Berry@... (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@...>

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RECIPE ARCHIVE - 19 MARCH 1996

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