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Sunday, June 14, 2015

Champagne Chicken And Mushrooms

Total Time: 1 hr 35 mins Preparation Time: 45 mins Cook Time: 50 mins

Ingredients

  • Servings: 6
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 skin on boneless chicken breasts (or you can use skinned and boned chicken breasts)
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1/2 cup minced shallot
  • 2 (3 1/2 ounce) packages shiitake mushrooms, stems removed and sliced
  • 3 garlic cloves, minced
  • 2 cups champagne
  • 2 teaspoons chopped fresh thyme
  • 1/2 cup whipping cream
  • salt
  • pepper

Recipe

  • 1 in a shallow bowl/pie plate, stir together the first 3 ingredients.
  • 2 dredge chicken in flour mixture; place on a wire rack; let stand 15 minutes.
  • 3 dredge chicken in flour again; return to rack.
  • 4 melt butter with olive oil in a large skillet over medium heat.
  • 5 cook chicken, in batches, 5 minutes on each side or until golden brown; remove chicken to a plate.
  • 6 add shallots to the skillet; cook, stirring often, 2 minutes or until golden brown.
  • 7 add in mushrooms and garlic; cook, stirring often, 10 minutes or until mushrooms are tender.
  • 8 stir in champagne and thyme; bring to a boil; stirring to loosen browned bits from the bottom of the pan.
  • 9 decrease heat, and return chicken to skillet; cover and simmer 10 minutes or until done.
  • 10 transfer chicken to a serving platter; stir cream into mushroom mixture; cook 5-6 minutes or until thickened; adjust seasoning with salt/pepper to taste.
  • 11 serve sauce immediately over chicken.

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