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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 with Mushrooms in Cream Sauce
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Chicken Breasts with Mushrooms in Cream Sauce Brenner's`Park Hotel, Baden-Baden, Germany Gourmet Archives 3 whole chicken breasts, skinned, boned, halved and flattened slightly Salt and pepper Flour 5 tablespoons clarified butter * 2 tablespoons minced shallots 1 pound mushrooms, sliced 1 cup chicken stock 1 ½ cups heavy cream 1 large garlic clove Lemon juice, to taste Salt and pepper, to taste * Clarified butter, also called drawn butter , is unsalted butter that has been slowly melted, thereby evaporating most of the water and separating the milk solids (which sink to the bottom of the pan) from the golden liquid on the surface. Skim any foam off the top, then pour the clear liquid (clarified butter) into a container, leaving the milk solids on the bottom of the pan. Rinse the chicken breasts and pat them dry. Season them with salt and pepper. In a shallow dish dredge the breasts in flour, shaking off the excess. In a large heavy skillet sauté them in the clarified butter over moderately high heat for 1 to 2 minutes on each side, or until they are golden and just cooked. Transfer chicken with tongs to a platter and keep it warm, covered loosely, in a preheated 200ºF. oven. Pour off all but 1 tablespoon butter in skillet, add the shallots and cook over moderate heat until they are softened. Add the mushrooms and chicken stock. Bring liquid to a boil over high heat and boil mixture, stirring occasionally, 5 minutes, or until liquid is thickened and reduced. Add the heavy cream, garlic clove and any juices that have accumulated on the platter and cook mixture, stirring, until it is thickened. Discard the garlic, add lemon juice, salt and pepper to taste. Nap the chicken with the sauce. Serves 6.
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