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kitchenklutzOver the Thanksgiving week, I re-watched the movie Julie & Julia, which along with a few others was a major inspiration to me in teaching myself how to cook. One of the fantastically tasty-looking dishes shown in that was supremes de volaille aux champignons --
Chicken Breasts with Mushroom Cream Sauce (serves 2)
INGREDIENTS:
Meat:
* 2 boneless skinless chicken breasts, about 0.75 lb total weight (cut in half "horizontally" to make two flat fillets for each breast)
* 2 tbsp olive oil (for frying)
* 1/2 tsp salt
* 1/2 tsp freshly ground black pepper
Sauce:
* 5 tbsps butter
* 1 shallot (or 2 stalks green onion), minced
* 4 ounces sliced mushrooms (baby bella or white recommended)
* 1/4 cup vermouth or dry white wine
* 1/4 cup chicken broth
* 1 cup heavy cream
* 1 tbsp minced fresh (or freeze-dried) chives
* 1/2 tbsp basil
* 1/2 tbsp savory
METHOD:
1. Season chicken breasts with pepper and salt on both sides.
2. Heat oil in a medium frying pan over medium heat. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until browned on both sides.
3. While the chicken is cooking, heat the butter in another skillet over moderate heat until foaming. Stir in the minced shallots or green onion and saute a moment without browning. Then stir in the mushrooms (being careful not to crowd them in the skillet) and saute lightly for a minut or two without browning. Sprinkle with salt. Pour in the vermouth and the broth and cook until reduce by half, 1 to 2 minutes. Stir in cream, chives, basil, and savory, and reduce another 1 to 2 minutes. Move browned chicken fillets to the pan, turn to coat with sauce and cook until heated through, about 1 minute.
Serve over pasta or rice.
In my defense, I was looking and adapting from both an online version of this recipe at delish.com and the original Childs recipe in The Joy of French Cooking, not to mention making a few modifications of my own (namely the addition of basil and savory).
That said, I would say the final result was astoundingly delicious. I enjoyed it enormously, and would recommend it to anyone. It's relatively straightforward -- no four to five hours in the kitchen, as was my experience with beef bourguignon -- and the ingredients are all affordable and easily found.
Chicken Breasts with Mushroom Cream Sauce (serves 2)
INGREDIENTS:
Meat:
* 2 boneless skinless chicken breasts, about 0.75 lb total weight (cut in half "horizontally" to make two flat fillets for each breast)
* 2 tbsp olive oil (for frying)
* 1/2 tsp salt
* 1/2 tsp freshly ground black pepper
Sauce:
* 5 tbsps butter
* 1 shallot (or 2 stalks green onion), minced
* 4 ounces sliced mushrooms (baby bella or white recommended)
* 1/4 cup vermouth or dry white wine
* 1/4 cup chicken broth
* 1 cup heavy cream
* 1 tbsp minced fresh (or freeze-dried) chives
* 1/2 tbsp basil
* 1/2 tbsp savory
METHOD:
1. Season chicken breasts with pepper and salt on both sides.
2. Heat oil in a medium frying pan over medium heat. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until browned on both sides.
3. While the chicken is cooking, heat the butter in another skillet over moderate heat until foaming. Stir in the minced shallots or green onion and saute a moment without browning. Then stir in the mushrooms (being careful not to crowd them in the skillet) and saute lightly for a minut or two without browning. Sprinkle with salt. Pour in the vermouth and the broth and cook until reduce by half, 1 to 2 minutes. Stir in cream, chives, basil, and savory, and reduce another 1 to 2 minutes. Move browned chicken fillets to the pan, turn to coat with sauce and cook until heated through, about 1 minute.
Serve over pasta or rice.
In my defense, I was looking and adapting from both an online version of this recipe at delish.com and the original Childs recipe in The Joy of French Cooking, not to mention making a few modifications of my own (namely the addition of basil and savory).
That said, I would say the final result was astoundingly delicious. I enjoyed it enormously, and would recommend it to anyone. It's relatively straightforward -- no four to five hours in the kitchen, as was my experience with beef bourguignon -- and the ingredients are all affordable and easily found.
