Chicken Breasts with Mushrooms and Cream

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We love this chicken recipe; it is easy, fast and delicious. This is one of the first chicken dishes I made that I felt like I was doing justice to the ingredient. The hardest part of making this recipe is cooking the chicken because you always think you haven’t cooked it long enough. Julia says 6 or so minutes, but she was likely using smaller chicken breasts than we get in North America, so take that into account. Mine sometimes take as long as 12 minutes, but don’t overcook the chicken!

[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_column_text]YIELD: 4 servings
TIME: 30 minutes[/vc_column_text][/vc_column][vc_column width=”3/4″ css=”.vc_custom_1583889745287{padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]

[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black”][/vc_column][/vc_row][vc_row][vc_column width=”1/3″ css=”.vc_custom_1584215381739{margin-right: 20px !important;padding-top: 20px !important;padding-right: 25px !important;background-color: #f6f4f5 !important;border-radius: 5px !important;}”][vc_column_text]INGREDIENTS

  • 4 supremes (boneless, skinless chicken breasts)
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon salt
  • white pepper
  • 5 tablespoons butter
  • 1 tablespoon minced shallot or green onion
  • 1/4 pound diced or sliced fresh mushrooms
  • 1/8 teaspoon salt
  • 1/4 cup chicken stock
  • 1/4 cup port, Madeira or dry white vermouth
  • 1 cup whipping cream
  • Salt and pepper
  • 2 tablespoons freshly minced parsley

[/vc_column_text][/vc_column][vc_column width=”2/3″ css=”.vc_custom_1583889959623{margin-top: 10px !important;padding-left: 50px !important;}”][vc_column_text]METHOD[/vc_column_text][vc_column_text]Preheat oven to 400 degrees.

Rub the chicken breasts with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the butter in a heavy, oven-proof casserole, about 10 inches in diameter until it is foaming. Stir in the minced shallots or green onion and saute a moment without browning. Then stir in the mushrooms and saute lightly for a minute or two without browning. Sprinkle with salt.

Quickly roll the chicken in the butter mixture and lay a piece of buttered wax paper over them, cover casserole and place in hot oven. After 6 minutes, press top of chicken with your finger. If still soft, return to oven for a moment or two. When the meat is springy to the touch, it is done. (This will depend on the size of your chicken breast, if you are worried about undercooking, use a meat thermometer. But don’t overcook them!)

Remove the chicken to a warm platter (leave mushrooms in the pot) and cover while making the sauce (2 to 3 minutes).

To make the sauce, pour the stock and wine in the casserole with the cooking butter and mushrooms. Boil down quickly over high heat until liquid is syrupy. Stir in the cream and boil down again over high heat until the cream has thickened slightly. Off heat, taste for seasoning, and add drops of lemon juice to taste. Pour the sauce over the chicken, sprinkle with parsley and serve immediately.[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584215403674{margin-top: 25px !important;}”][vc_column][vc_separator color=”custom” border_width=”3″ accent_color=”#ffffff”][/vc_column][/vc_row]