Cuisine - chicken pg 2 6-7-12
- Details
- Category: Past Issues
Greetings. I hope you like the following recipe. It is not only fast and easy, but also delicious. While the oven is on, take advantage of the high heat to roast some vegetables to serve with the chicken. At this time of the year, asparagus would be a fabulous choice. Cut them into 2-inch pieces, toss with a little sea salt and olive oil, and they will be ready in about 5 minutes.
Elegant Chicken with Mushrooms
2 ozs butter
4 boneless, skinless chicken breast halves, about 4 ozs each
juice from ½ lemon
salt and freshly-ground black pepper
1 teaspoon herbes de Provence
1 shallot, minced
8 ounces sliced mushrooms
¼ cup dry, white wine
¼ cup whipping or heavy cream
Heat oven to 400 degrees F.
Cut a piece of parchment paper to fit the inside of a heavy, oven-proof
skillet with a lid.
Melt the butter in the skillet.
Sprinkle the chicken with salt, pepper, herbes de Provence, and lemon juice.
Place the chicken in the skillet, and turn the pieces over.
Cover the chicken with parchment and then the lid.
Place the skillet in the preheated oven, and cook for 8 minutes.
Remove the chicken to a plate, cover the plate with the skillet lid, and set aside.
Add the shallots to the liquid in the skillet and cook over medium-high
heat for a minute or two.
Add the mushrooms, and cook for another 2 -3 minutes. If necessary,
lower the heat if the mushrooms and shallots begin to burn.
Add the wine, and boil until the liquid is reduced to about 1 tablespoon.
Add the cream, and allow to boil for about 1 minute.
Add back the chicken and all accumulated juices, and heat through.
Serves 4.