Friday, June 10, 2011

Supremes De Volaille Aux Champignons

When I lived in Pittsburgh, I went to a cooking class and we learned to make this recipe.  It's basically chicken with a mushroom cream sauce.  It's incredible!  When I was at the store today, I remembered this recipe and got excited because it's primal.  I made steamed broccoli on the side and it was the perfect dinner.

4 boneless skinless chicken breasts
5 T butter
1 T minced shallot
1/4 cup diced fresh mushrooms
1/2 t lemon juice
salt and pepper

Heat butter until foaming.  Stir in minced shallot and saute for 1 minute.  Stir in mushrooms and saute for 2 minutes.  Sprinkle with salt.

Rub chicken with a couple of drops of lemon juice and sprinkle with salt and pepper.  Place in parchment paper lined baking dish.  Pour butter and mushroom mixture over the chicken.  Take another piece of parchment paper and butter it.  Place butter side down over chicken.  Cook in 400 degree oven until chicken is 165 degrees.

4 T butter
1/4 c diced mushrooms
1/4 c chicken stock
1/4 c white wine
1 c whipping cream
lemon juice to taste

Melt butter and add mushrooms.  Add chicken stock and white wine and boil down over high heat until liquid is syrupy.  Stir in cream and boil down again over high heat until cream has thickened slightly.  Of  heat, taste carefully for seasoning, add drops of lemon juice to taste.

Cut chicken into slices on the bias and plate.  Drizzle cream sauce over top, sprinkle with fresh parsley and serve.

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