August 20, 2015
For the sauce
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.
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.
We’ve designed a handy ‘from the heart’ kitchen confidence rating scale for you to guide you through the recipes (yep, we think of everything)!
= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
= Put your heart into it! Takes a little more time ‘n TLC!
= Go the extra mile! Gourmet – takes time and/or special ingredients and/or technique – worth the extra effort for the impressive WOW factor!
= You walk on water! You must be a Chef!
We’ve designed a handy budget rating scale for you to guide you (and your wallet) through the recipes. Recipes are graded from the ‘high-end caviar-type budget’ to the ‘lower-end spam canned meat type-budget’.
= Spam (aka low budget)
= Mac ‘n Cheese (aka mid budget)
= Filet Mignon (aka higher budget)
= Caviar (aka expensive…but you’re worth it!)