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home > recipes > meat > chicken breasts with mushroom garlic sauce
CHICKEN BREASTS WITH MUSHROOM-GARLIC SAUCE from Cream Reduction Sauces by Faye Levy 3 tablespoons oil 2 tablespoons butter 6 ounces small mushrooms, halved and thinly sliced Salt Freshly ground pepper 1 large shallot, minced 3/4 cup dry white wine 3/4 cup chicken stock or broth 3 medium cloves garlic, minced 1 cup whipping cream 4 boneless and skinless chicken breast halves (1 to 1 1/4 pounds) Heat 1 tablespoon oil and 1 tablespoon butter in large skillet over medium heat. Add mushrooms and season to taste with salt and pepper. Saute about 7 minutes or until lightly browned. Transfer to bowl. Add shallot and wine to skillet and bring to boil. Add stock and boil 2 minutes. Add garlic and cream and bring to boil. Return mushrooms to pan and simmer over medium heat, stirring, until sauce is thick enough to coat spoon, about 5 minutes. (Sauce can be covered and refrigerated 1 day. Reheat over low heat before serving.) Sprinkle chicken with salt and pepper to taste on both sides. Heat remaining 2 tablespoons oil and 1 tablespoon butter in large heavy skillet over medium-high heat. Add chicken and saute, pressing on chicken occasionally with slotted spatula, 4 or 5 minutes per side or until meat feels springy and is no longer pink inside. Serve with sauce. Makes 4 servings. The sauce in this recipe gains a terrific flavor from being simmered with sauteed mushrooms and garlic. When exotic mushrooms, such as morels, chanterelles or porcini are available, use them for a luxurious variation. I also love this rich French sauce with sauteed turkey breast slices or with roast turkey. Berry, Guelph, Ontario, Canada

Chicken Breasts with Mushroom Garlic Sauce


average rating = 5 stars(5.00002 comments available)
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keyword: chicken
keyword: breasts
keyword: mushroom
keyword: garlic
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recipes for meat
recipes by Berry
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(posted July 20, 1996)

CHICKEN BREASTS WITH MUSHROOM-GARLIC SAUCE
from
Cream Reduction Sauces by Faye Levy

3 tablespoons oil
2 tablespoons
butter
6 ounces small mushrooms, halved and thinly sliced
Salt
Freshly ground pepper
1 large
shallot, minced
3/4 cup
dry white wine
3/4 cup
chicken stock or broth
3 medium cloves
garlic, minced
1 cup
whipping
cream
4 boneless and skinless
chicken breast halves (1 to 1 1/4 pounds)

Heat 1 tablespoon oil and 1 tablespoon
butter in large skillet over medium
heat. Add mushrooms and season to taste with
salt and pepper. Saute about 7
minutes or until lightly browned. Transfer to bowl.

Add
shallot and
wine to skillet and bring to boil. Add stock and boil 2
minutes. Add
garlic and cream and bring to boil. Return mushrooms to pan and
simmer over medium heat, stirring, until sauce is thick enough to coat
spoon, about 5 minutes. (
Sauce can be covered and refrigerated 1 day. Reheat
over low heat before serving.)

Sprinkle
chicken with salt and pepper to taste on both sides. Heat remaining
2 tablespoons oil and 1 tablespoon
butter in large heavy skillet over
medium-high heat. Add
chicken and saute, pressing on chicken occasionally
with slotted
spatula, 4 or 5 minutes per side or until meat feels springy
and is no longer pink inside. Serve with
sauce. Makes 4 servings.

The
sauce in this recipe gains a terrific flavor from being simmered with
sauteed mushrooms and
garlic. When exotic mushrooms, such as morels,
chanterelles or porcini are available, use them for a luxurious variation. I
also love this
rich French sauce with sauteed
turkey breast slices or with
roast
turkey.

Berry, Guelph, Ontario, Canada



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+2 comments


from Maui, Hawaii, United States wrote:4  5

outstanding. I substituted a local wild mushroom known as "poor mans porcini" or "Slippery Jack". 'MMMM good.
5 starsJanuary 13, 2002


from Daytona Beach, Florida, United States wrote:4  5

This is great.
5 starsSeptember 19, 2000


 
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