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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 Shoemaker Style

"The preparation of good food is merely another expression of art,
one of the joys of civilized living…"
~ Dione Lucas

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Chicken Breasts Shoemaker Style
Gourmet Archives

Peeled potatoes, cut into enough 1/2-inch balls to make 1 cup
Peeled carrots, cut into enough 1/2-inch balls to make 1 cup
8 tablespoons butter, divided
1 teaspoon olive oil
1/2 pound mushrooms, trimmed
Juice of 1/2 lemon
1/8 teaspoon crushed dried red peppers
6 large skinless, boneless chicken breasts
Flour for dredging
1/2 cup olive oil
1 garlic clove, minced [or more to taste]
1/3 cup red wine
1 1/2 cups rich chicken stock
1/4 teaspoon oregano
Salt and pepper to taste

Cook the potatoes in lightly salted water for 3 minutes.  Cook the carrots separately in the same manner for 5 minutes. Drain the vegetables thoroughly and dry them by shaking the pans over heat.
In a skillet combine the vegetables and sauté them in a mixture of 3 tablespoons butter and 1 teaspoon olive oil over moderate heat until they are browned. Drain off fat and set the skillet aside.
In another skillet heat 2 tablespoons butter, and the mushrooms and cook them over moderate heat until they are golden.
Combine the lemon juice and dried red peppers and pour the mixture over the mushrooms. Reduce heat and cook the mushrooms, stirring frequently, for 5 minutes. Remove skillet from heat and let mushrooms cool in the liquid.
Halve the chicken breasts. Flatten them between sheets of wax paper with cleaver or meat pounder until they are 1/4 inch thick. Dredge the breasts lightly in flour. In a large skillet heat the 1/2 cup olive oil and cook chicken breasts over moderate heat until they are almost tender and browned evenly on both sides. Remove to heated platter and keep warm.
Drain all but 2 teaspoons of oil remaining in skillet and return pan to heat. Add the garlic and sauté it until slightly browned. Add the red wine and blend it with brown bits in bottom of pan. Add the chicken stock and oregano and cook mixture until it is reduced by half. Season with salt and pepper to taste. Add cooked chicken breasts, carrots, potatoes, and mushrooms, thoroughly drained, and cook mixture for 5 minutes. Remove chicken breasts to warm serving platter. Add remaining 3 tablespoons butter to skillet and stir it in thoroughly. Pour the sauce and vegetables over the chicken and serve immediately.  Serves 6.
 

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