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Sauté of Chicken Breasts Primavera Recipe

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This recipe for Sauté of Chicken Breasts Primavera, by , is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joanne Leslie
Added: Sunday, January 4, 2009


3 to 4 chicken breasts, skinned, boned, and cut in half
Freshly ground white pepper
Flour for dredging
4 tbsp. unsalted butter
1 tbsp. oil
1/2 to 3/4 cup chicken stock
6 to 8 large mushrooms, sliced
1/2 cup cooked peas
1 cup heavy cream
Juice of 1/2 lemon or more to taste
1 buerre manie
For garnish: finely minced fresh parsley or dill

Season the chicken breasts with salt, pepper, and dredge lightly in flour.

In a 12-inch heavy iron skillet, heat two tbsp butter and a little oil until the butter starts to brown. Add the chicken breasts and sauté over high heat until nicely browned on both sides. Add a little stock. Lower the heat and simmer the breasts for 6 minutes, adding a little chicken stock if necessary. When done, remove the chicken breasts from the skillet. Add the cream and lemon juice and cook to reduce by half. Return the chicken breasts to the skillet and keep warm while you sauté the mushrooms.

In a small skillet, heat the remaining butter. Add the mushrooms and sauté until lightly browned. Season with salt and pepper. Add the mushrooms and peas to the chicken breasts. Bring the sauté almost to a boil and whisk in bits of beurre manie, just enough to thicken the sauce slightly. Taste and correct the seasoning. Transfer to a serving platter and sprinkle with fresh parsley or dill. Serve immediately.




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