Creamy Chicken with Wild Mushrooms |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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A Creamy Rich Dish to be served over Rice. Ingredients:
8 boneless chicken breasts, pounded and seasoned with |
salt and pepper |
1/2 tablespoon butter |
1/2 tablespoon olive oil |
4 shallots, minced |
1/2 lb shiitake mushroom, sliced |
1/2 lb button mushroom, sliced |
1/4 cup brandy |
1/2 cup white wine |
1 cup chicken stock |
1/2 cup green peas (fresh or frozen not canned) |
4 sprigs parsley |
1 bay leaf |
1 sprig thyme |
1 cup heavy cream |
2 tablespoons dry sherry |
Directions:
1. Put butter and oil just to cover bottom of a wide saute pan.
2. Heat.
3. Place 3 or 4 chicken breasts in the pan and saute gently until golden on each side.
4. Remove from pan and place in a roasting pan.
5. Add more butter and oil when needed.
6. Cook all the chicken breasts.
7. Pour off all but a tablespoon of the fat in the pan, add the shallots and brandy and cook for 2-3 minutes, add the mushrooms, and cook until half wilted.
8. Spoon the mushrooms over the chicken breasts.
9. Add the white wine, chicken stock, and herbs into the pan.
10. Cook 5-6 minutes until the mixture is reduced.
11. Add the cream and continue cooking until thickened.
12. Add green peas heat 3 minutes.
13. Taste the sauce and add salt, pepper and sherry to taste.
14. Pour over the chicken, place the roasting pan in a preheated 325 degree oven for 5-6 minutes, until the breasts are no longer pink inside.
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