Side Pannel
Chicken with Portobello Mushroom Sauce
Chicken with Portobello Mushroom Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 3 lg Portobello mushrooms;
- -stems removed
- 2 tb Olive oil
- 1 ts Olive oil
- Salt & freshly ground pepper
- 8 md Boneless chicken breasts
- With skin
- 1 c Dry white wine
- 1/2 c Chicken stock
- 1/2 c Heavy cream
Directions
Recipe by: Food & Wine Jan-96 1. Preheat oven to 425F. Arrange the
mushrooms, stemmed side down on a baking sheet. Brush the mushrooms with 1
teaspoon olive oil and season with salt and pepper. Roast for about 12
minutes or until tender. Thinly slice the mushrooms and transfer to a
plate.
2. Heat the remaining 2 tablespoons olive oil in a large skillet. Season
the chicken breasts wiith salt and pepper and add half the breasts to the
skillet, skin side down. Cook over moderately high heat, turning once,
until well browned, about 5 minutes. Transfer to a plate and repeat the
process with the remaining breasts. Pour off the fat from the skillet.
Return all the chicken to the skillet, lower the heat to moderate, cover
and cook until opaque throughout, about 5 minutes longer. Transfer the
chicken to a large plate and keep warm.
3. Add the white wine to the skillet and boil over high heat, stirring to
scrape up any browned bits, until reduced by half, about 5 minutes. Add the
chicken stock and reduce by half, about 3 minutes. Add the cream and
continue boiling until reduced by half, about 3 more minutes. Stir in the
mushrooms and season with salt and pepper. Set each chicken breast on a
large plate and spoon the sauce over and serve.
mushrooms, stemmed side down on a baking sheet. Brush the mushrooms with 1
teaspoon olive oil and season with salt and pepper. Roast for about 12
minutes or until tender. Thinly slice the mushrooms and transfer to a
plate.
2. Heat the remaining 2 tablespoons olive oil in a large skillet. Season
the chicken breasts wiith salt and pepper and add half the breasts to the
skillet, skin side down. Cook over moderately high heat, turning once,
until well browned, about 5 minutes. Transfer to a plate and repeat the
process with the remaining breasts. Pour off the fat from the skillet.
Return all the chicken to the skillet, lower the heat to moderate, cover
and cook until opaque throughout, about 5 minutes longer. Transfer the
chicken to a large plate and keep warm.
3. Add the white wine to the skillet and boil over high heat, stirring to
scrape up any browned bits, until reduced by half, about 5 minutes. Add the
chicken stock and reduce by half, about 3 minutes. Add the cream and
continue boiling until reduced by half, about 3 more minutes. Stir in the
mushrooms and season with salt and pepper. Set each chicken breast on a
large plate and spoon the sauce over and serve.
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