Herbes de Provence Supremes De Volaille Aux Champignons (Creamy Mushroom Chicken)
AuthorJackie DeKnockCategoryFrance, GOURMET ADVENTUREKitchen Confidence Rating Scale:
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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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Ingredients
Directions
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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