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Pascal Cessou
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Chicken Breasts with Mushrooms
in Cream Sauce

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one of the joys of civilized living…"
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Still Life of Mushrooms

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La Belle Cuisine

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 1/2 cups heavy cream
[We use half & half.]
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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