Wednesday, June 22, 2011

Yum, Yum, & Yum

Chicken. Wild Mushrooms. Wine. Of course it's yummy! And easy. I think mushrooms also fall into the category of "love em or hate em". The mushrooms add a wonderful earthiness to this dish while the lemon juice brightens it up a bit. This a good dish for a family dinner or to entertain friends :)

4 boneless, skinless chicken breasts
8 oz wild mushrooms
1/4 cup shallots; chopped
2 garlic cloves; minced
1 tablespoon fresh thyme; chopped
3/4 cup white wine
4 oz creme fraiche
1 1/2 tablespoons fresh lemon juice
1/2 cup of half & half
4 tablespoons butter; divided
Flour, for dredging
Kosher Salt & Pepper

Preheat oven to 375

Season chicken with salt & pepper. Dredge them in flour, shake off the excess.

Heat 2 tablespoons butter to a large saute pan over medium heat and cook chicken until lightly browned on each side (about 4 minutes per side). Remove chicken and place in a casserole dish.

Add the remaining 2 tablespoons of butter, along with the shallots, garlic, and mushrooms. Saute for a few minutes, then add the wine. Increase heat to high and cook until the liquid is reduced by half, about 4 minutes. Then add the creme fraiche, lemon juice, thyme, and half & half. Season with salt and pepper. Cook until the sauce has thickened a bit - about 5-10 minutes.

Pour sauce over chicken and cook for 20 minutes. Enjoy :)

* I served this dish with Roasted Broccoli & Shallots and Rosemary Polenta*

No comments:

Post a Comment