Recipe - Chicken Breasts Wmushroom-Garlic Sauce

3 tablespoon Oil
2 tablespoon Butter
6 ounce Small mushrooms; halved and
thinly cut or sliced up
Salt
Freshly ground pepper
1 lg Shallot; minced
Three fourths cup Dry white wine
Three fourths cup Chicken stock or broth
3 Cloves (medium) garlic;
minced
1 cup Whipping cream
4 Boneless and skinless
chicken breast halves (1
to 1 One fourth pounds)

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 mediumhigh 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

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