Chicken Breasts With Porcini Mushrooms |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I prepared this for us 4 for Valentine's Day 2012 and will keep this delicious souvenir here. I roasted at hot temperature the chicken in the skillet and I continue cooking at low temperature in the oven (65°C/150°F). This is not possible with every kind of oven. If you don’t have simply cook the chicken through and serve immediately. Ingredients:
4 chicken breasts, skinless butterflied |
1/2-1 teaspoon spices (herbes de provences or mexican seasoning mix or) |
2 tablespoons margarine |
1/2 cup onion, chopped |
250 g mushrooms, fresh or 250 g frozen porcini mushrooms, in pieces |
1/2 cup white wine |
1/2 cup heavy cream |
1 cup broth |
1 teaspoon cornflour |
3 garlic cloves, minced |
1 teaspoon lemon zest, grated |
1 tablespoon chives, chopped (or more or other herbs to taste) |
1/4 teaspoon black pepper |
salt |
chives, for decoration |
Directions:
1. Preheat the oven and one Pyrex at 65°C/150°F.
2. Rub the chicken with the Mexican spices.
3. Heat skillet with 1 tablespoon margarine at high temperatures and add the chicken.
4. Cook the chicken on each side for about 2 minutes until light brown. Set aside in the preheated oven for at least 20 minutes.
5. In the same skillet add the second tablespoon of margarine.
6. Add onions and cook until soft.
7. Add mushrooms and cook for 5 minutes.
8. Dissolve corn flour in broth.
9. Now add wine, cream, broth with cornfour, lemon zest, pepper, garlic and chives.
10. Stir until combined, adjust salt and pepper and place another bowl in the oven until ready to eat.
11. Just before serving, place the chicken hearth on the plate adjust sauce on the plate and decorate with some chives if you want.
12. Note: cooking at low temperature will allow you to prepare in advance and have time for your guests as the meat will not dry out rapidly.
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