Chicken Breast with Mushroom and Cream Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For chicken
4 boneless skinless chicken breast
1/2 teaspoon of lemon juice
1/4 teaspoon salt
Big pinch white pepper
5 tablespoons butter
1 tablespoon minced shallots or green onion
1/4 pound diced or sliced fresh mushrooms
For the sauce
1/4 cup white or brown stock or canned beef bouillon
1/4 cup port, Madeira or dry white vermouth
1 cup whipping cream
Salt and pepper
2 tablespoons freshly minced parsley
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Directions: |
Directions: Preheat oven to 400°
Rub the chicken breasts with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the butter in a heavy of oven- proof casserole about 10 inches in diameter until foamy. Stir in the minced shallots or green onions and sauté a moment without browning. Then stir in the mushrooms and sauté lightly for a minute or two without browning.
Quickly roll the chicken in the butter mixture and lay a piece of buttered wax paper over them, cover casserole and placed in hot oven. Cook for 30 to 40 minutes until chicken cooked through.
Remove the chicken to a warm platter (leave the mushrooms in the pot) and cover while making the sauce.
To make the sauce, pour the stock and wine in the casserole with the cooking butter and mushrooms. Boil down quickly over high heat until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Off heat, taste for seasoning, and add drops of lemon juice to taste. Pour the sauce over the chicken, sprinkle with parsley and serve immediately. |
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Personal
Notes: |
Personal
Notes: This sauce is amazing!
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