Brown
Leg Horn
|
La Belle Cuisine - More Poultry Recipes
Fine Cuisine with Art Infusion "To cook is to create. And to create well...is an act of integrity, and faith."
Chicken Breasts with Mushrooms and Sun-Dried Tomatoes Levine
|
|
Recipe of the Day Categories:
|
Friday, November 10, 2006 Don't forget the candlelight!
Chicken Breasts with Mushrooms and Sun-Dried Tomatoes Levine
2 ounces sun-dried tomatoes (not packed in oil) chopped coarse ¾ cup dry white wine ¼ cup olive oil ¾ pound fresh mushrooms (preferably crimini), sliced thin 1 teaspoon minced garlic 4 whole skinless, boneless chicken breasts (about 3 pounds), each sliced diagonally into 8 strips flour seasoned with salt and pepper for dredging 1 teaspoon freshly grated lemon zest ¼ teaspoon fines herbes, crumbled ½ cup heavy cream In a bowl let the sun-dried tomatoes soak in the wine for 30 minutes. In a large skillet heat 2 tablespoons of the oil over moderately high heat until it is hot but not smoking, in it cook the mushrooms and garlic, stirring, for 1 minute, and transfer the mixture with a slotted spoon to a plate. Dredge the chicken in the flour, shaking off the excess. Add the remaining 2 tablespoons oil to the skillet, heat it over moderately high heat until it is hot but not smoking, and i it cook the chicken in batches until it is lightly browned, transferring it to a plate as it is browned. To the skillet add the sun-dried tomatoes with the wine and cook the mixture, scraping up the brown bits, for 1 minute. Add the mushroom mixture, the lemon zest, and the fines herbes and simmer the mixture for 10 minutes. Stir in the cream and simmer the mixture for 1 minute, or until the sauce is thickened. Add the chicken to the sauce and heat it over low heat, stirring, for 2 minutes. Serves 4.
Click for Index - Poultry Recipe Archives |
