Chicken, Mushrooms and Shallots in Cream Sauce2012-11-29
- Serves: 6
- Prep Time: 10m
- Cook Time: 30m
- Ready In: 40m
- 3 Pounds Boneless Chicken Breasts, pounded 1/4 inch
- 1 Teaspoon Sea Salt
- 1 Teaspoon Black Pepper Freshly Ground
- 1 Tablespoon Butter, unsalted
- 1 Tablespoon Olive Oil
- 2 Shallots, diced
- 2 Cloves Garlic, chopped fine
- 1 Pound Mushrooms (mixed), sliced
- 3/4 Cup White Wine
- 1/4 Teaspoon Saffron
- 1 Cup Chicken Broth
- 3/4 Cup 10% Cream
- 3/4 Cup Frozen Green Peas, thawed
- 6 Lemon Wedges
- 1 Tablespoon Fresh Parsley, chopped
Season the Chicken Breasts with Salt and Pepper. Melt 1 teaspoon of the butter and 1 teaspoon of the oil in a hot pan over high heat, saute chicken about 3 - 4 minutes per side, 2 at a time, placing cooked chicken in a oven safe platter tented with aluminum foil. Repeat with balance of chicken breasts adding a bit of butter and oil as required.
In the same pan add a bit more of the butter and the oil, add the shallots, cook until translucent, add the garlic and the mushrooms, a bit of salt and pepper, saute until mushrooms are golden, about 10 minutes.
Add the saffron to the wine, then into the mushrooms, cook until the smell of the wine disappears, add the chicken broth. Simmer until the liquid reduces by half, about 5 minutes.
Then add the cream and cook until the sauce gets thicker stirring often for another 5 minutes. Add the green peas and simmer, taste and season again with salt and pepper, pour the sauce over the chicken.
At this point you can keep the dish, covered in the aluminum foil tent, in a 250 degree oven for about 1/2 an hour. When ready to eat garnish with the lemon wedges and Enjoy!
I have the butcher pound the breasts for me, which shortens the preparation time.