Free Recipe Chicken Breasts W/mushroom-Garlic Sauce
Recipe Type: Free Poultry Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4
Ingredients for Chicken Breasts W/mushroom-Garlic Sauce Recipe
3 tb Oil
2 tb Butter
6 oz Small mushrooms; halved and
-thinly sliced
Salt
Freshly ground pepper
1 lg Shallot; minced
3/4 c Dry white wine
3/4 c Chicken stock or broth
3 Cloves (medium) garlic;
-minced
1 c Whipping cream
4 Boneless and skinless
-chicken breast halves (1
-to 1 1/4 pounds)
Chicken Breasts W/mushroom-Garlic Sauce Preparation
submitted by: Berry@in.on.ca (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@CLAM.RUTGERS.EDU> RECIPEINTERNET LIST SERVER RECIPE ARCHIVE – 19 MARCH 1996 From the ‘RECIPEinternet: Recipes from Around the World’ recipe list. Downloaded from Glen’s MM Recipe Archive, .
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