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Category: Chicken
Prep Time: Cook Time: Total Time:
6 skinless, boneless chicken breast halves
Seasoned salt to taste
Flour to coat chicken breasts plus 4 tbsp flour (divided)
6 tbsp butter or chicken fat (divided)
2 oz sliced button mushrooms
2 oz any kind of wild mushroom, such as shiitake or oyster mushrooms
1 1/2 cup chicken stock
1/2 cup chablis
1 bay leaf
Pinch of white pepper
Pinch of ground nutmeg
1 tsp Worcestershire sauce
1 tsp lemon juice
1/4 cup whipping cream
To prepare chicken, sprinkle with seasoned salt, then dust with flour. Pan-fry in about 4 tbsp butter until cooked through. Remove chicken from pan and set aside to keep warm.
Add remaining 2 tbsp butter to butter left in pan. Add mushrooms and saute until tender. Remove mushrooms from pan, leaving liquid. Set mushrooms aside to use later.
To pan, add the 4 tbsp flour and stir over low heat until all lumps are removed. If not enough butter is left in pan after cooking mushrooms, add another 1 to 2 tbsp butter.
Add stock, chablis, seasonings, Worcestershire sauce and lemon juice. Simmer about 20 minutes to reduce slightly. When done cooking, add reserved mushrooms and remove from heat. Whip cream into sauce and set aside.
Set chicken breasts on serving dishes and serve with sauce. Serves 6
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SAUTEED CHICKEN BREASTS WITH SUPREME SAUCE AND MUSHROOMS
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Category: Chicken
Prep Time: Cook Time: Total Time:
6 skinless, boneless chicken breast halves
Seasoned salt to taste
Flour to coat chicken breasts plus 4 tbsp flour (divided)
6 tbsp butter or chicken fat (divided)
2 oz sliced button mushrooms
2 oz any kind of wild mushroom, such as shiitake or oyster mushrooms
1 1/2 cup chicken stock
1/2 cup chablis
1 bay leaf
Pinch of white pepper
Pinch of ground nutmeg
1 tsp Worcestershire sauce
1 tsp lemon juice
1/4 cup whipping cream
To prepare chicken, sprinkle with seasoned salt, then dust with flour. Pan-fry in about 4 tbsp butter until cooked through. Remove chicken from pan and set aside to keep warm.
Add remaining 2 tbsp butter to butter left in pan. Add mushrooms and saute until tender. Remove mushrooms from pan, leaving liquid. Set mushrooms aside to use later.
To pan, add the 4 tbsp flour and stir over low heat until all lumps are removed. If not enough butter is left in pan after cooking mushrooms, add another 1 to 2 tbsp butter.
Add stock, chablis, seasonings, Worcestershire sauce and lemon juice. Simmer about 20 minutes to reduce slightly. When done cooking, add reserved mushrooms and remove from heat. Whip cream into sauce and set aside.
Set chicken breasts on serving dishes and serve with sauce. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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