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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Chicken Escoffier Recipe

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This recipe for Chicken Escoffier is from The Mooney Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
These measurements are "per pan"
5 to 6 chicken breasts (boneless & skinless)
Granulated garlic to taste
1 stick of butter
1/4 cup olive oil
1 package of fresh sliced mushrooms
1 large or 2 medium shallots, diced
1/2 cup cooking sherry
2 cups chicken broth
1 cup (8 oz) heavy whipping cream
1/2 to 1 teaspoon cayenne pepper
8 ounces angel hair pasta or linguini noodles (Gabriel says to use regular spaghetti - doesn't like the Angel Hair)
Parmesan cheese
Directions:
Directions:
Place chicken breasts in zip lock bag and pound with meat tenderizer to about 1/2 inch thickness. Heat 1/4 stick butter and 1/4 cup olive oil in large heavy skillet with high sides over medium high heat. Dredge chicken in flour seasoned with salt and pepper and place in skillet. Sprinkle liberally with granulated garlic. Brown chicken breasts on both sides (sprinkle with garlic after turning) and remove to plate. (Chicken does not need to be thoroughly cooked, just browned).

Add another 1/4 stick of butter to pan and add mushrooms. Saute mushrooms, stirring several times until they release their juices (about 7 to 8 minutes). Add shallots to pan a little before the mushrooms are done; they should be tender, but not mushy. Add sherry to pan and stir. Then add chicken broth and heavy whipping cream. Turn heat to high and bring to a boil. After it is boiling, return the chicken to the pan and continue to cook on medium high heat until sauce is reduced by about half (about 20 to 30 minutes).

In the meantime, cook noodles per package directions and drain. When sauce is reduced by half, turn heat off and add cayenne pepper; stir in to combine thoroughly. Serve chicken breasts with noodles on the side with sauce over both.
Number Of Servings:
Number Of Servings:
4 to 8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
We double the recipe and make two pans each time we make it.

This is Kelly and Gabriel's favorite dish.

 

 

 

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