|Chicken Breasts With Cream|
Time for a "recipe" posts folks! This is one of my all-time favorite recipes.
I'm not a "fish" guy. I don't like lobster. I don't eat steak. And I definitely don't eat baby animals like veal and lamb. In fact I've never tasted lamb in my life. After I grew up and left home, and tasted veal for the first time (which I didn't care for by the way), I asked my Mother why we never at lamb or veal. She said that my father worked in a slaughter house when he was a teenager and, after he saw baby animals slaughtered, he lost his taste forever to "baby animals. That's just a little tidbit of unsolicited information for you folks to demonstrate why some people (me) have out of the mainstream tastes in eating animals who have eyes.
Why don't I like seafood? I don't like the "fishy" taste. When I see seafood I think of what is left on the beach after the tide goes out. Ugh.
Chicken Breasts with Mushrooms and Cream
6 tablespoons (3/4 stick) butter
2 whole chicken breasts (about 2 pounds)
Salt and black pepper to taste
1 small garlic clove, finely minced
3 cups thinly sliced mushrooms
2 tablespoons fresh lemon juice
White pepper to taste
3/4 cup dry white wine
3/4 cup chicken stock
1 cup heavy cream
1. In a electric frying pan, melt 4 tablespoons of the butter. Add the chicken breasts, sprinkle with salt and pepper, and sauté for 3 to 5 minutes on each side, or until lightly browned. Remove to a dish and set aside.
2. Reduce the heat to medium and melt the remaining 2 tablespoons of butter in the same pan. Add the shallots and garlic; cook until tender but not browned. Add the mushrooms, lemon juice, and white pepper. Continue cooking until the mushroom liquid has almost completely evaporated.
3. Ad the wine and chicken stock and continue cooking until the liquid has almost evaporated. Reduce the heat to medium0low, stir in the cream, and ooh, uncovered, for about 5 minutes, or until the sauce begins to thicken.
4. Return the chicken breasts to the sauce to heat through, Place on a serving platter and spoon on the mushroom cream sauce.