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

Chicken Scallopini with Whiskey Cream Sauce & Mushrooms Recipe

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This recipe for Chicken Scallopini with Whiskey Cream Sauce & Mushrooms, by , is from Carol-Anne's Cookbook, 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!

Contributor:  
Contributor:  
Carol-Anne Aulenbach

Category:
Category:

Ingredients:  
Ingredients:  
Chicken breasts (one per person--use meat cleaver or heavy bottle to pound to 1/4" thickness)
1 stick of salted or unsalted butter
1 lb. mushrooms (I use cremini but any kind you like is good)--remove tail and slice
1-2 cups heavy cream
3-4 oz. rye whiskey --or to taste
salt, pepper, garlic powder
Parmesan cheese approx. 1/4 cup



Directions:
Directions:
Melt butter in heavy frying pan. Add mushrooms and saute until tender but still a little firm
Remove mushrooms and set aside.
Add spices to both sides of chicken and add to remaining butter in fry pan--add more if you think it necessary.
Brown over med. high heat turning once. Chicken should not be fully cooked at this point.
Remove from pan and set aside.
Keep pan hot --don't burn butter. Pour in 3-4 oz rye whiskey and scrape up any bits in pan.
Bring to a boil and reduce to half.
Add heavy cream--I use 2 cups because I like a lot of sauce. If you wanted a lighter sauce, use 1/2 chicken stock and reduce a bit before adding cream.
Add 1/2 of the parmesan
Add the cooked mushrooms and the chicken back to pan and simmer for 15-20 min.
Add rest of parmesan and serve.

This is a very simple but elegant dish and goes very well with a pasta like spaghetti or with Parisienne potatoes sautéed in butter with a little oil added and s&p and an herb of your liking. (Rosemary or tarragon works very well)

Enjoy

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30min
Personal Notes:
Personal Notes:
The original recipe (found many years ago), called for champagne however I had none but did have rye! Since that time, I use rye to deglaze many chicken and meat pans. The flavour is incredible!--without tasting like alcohol.

 

 

 

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