“Let’s Light This Candle” Herbes de Provence Supremes De Volaille Aux Champignons or Creamy Mushroom Chicken

By Jackie DeKnock  ,   

August 20, 2015

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  • Yields: 4 Servings


4 boneless skinless chicken breasts

1/2 teaspoon lemon juice

1/4 teaspoon sea salt

White pepper, 1 big pinch

5 tablespoons butter (salted or unsalted your call)

1 tablespoon minced shallot (or green onion)

1/4 pound sliced dried or fresh mushrooms

1/8 teaspoon sea salt

For the sauce

1/4 cup chicken or beef stock (your call)

1/4 cup sherry (or port wine or madeira or dry white vermouth your call)

1 cup 35% whipping cream

Sea salt and freshly ground black pepper, to taste

2 tablespoons freshly minced parsley


Preheat oven to 400 degrees.

Rub the chicken breasts with lemon juice, sprinkle lightly with salt and pepper. Heat the butter in a heavy, oven-proof skillet (cast iron works well), until it is foaming. Stir in the minced shallots or green onion and sauté, without browning. Then stir in the mushrooms and sauté lightly for a minute or two without browning. Sprinkle with salt.

Quickly roll the chicken in the butter mixture, cover skillet with lid and place in hot oven. After 5 minutes 5 Minutes, press the top of chicken with your finger. If still soft, return to oven for a minute or two. When the meat is springy to the touch it is done.

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

To make 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 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.

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