Saturday’s class can’t get here fast enough. I always look forward to what chef has in store for us. The last few weeks we’ve done a lot of meat fabrication: duck; chicken; beef-NY strip, flank, and cuts from the tenderloin; and we boned a veal leg. From those cuts we learned how to prepare a number of classical dishes such as: walnut and berry stuffed roasted duck leg; duck a L’orange; chicken breast with a creamy mushroom sauce; steak au poive; saltimbocca alla Romana, and several others.
With a chicken breast thawed and only 45 minutes for lunch I decided to make the sautéed chicken breast with a creamy mushroom sauce. This is a simple, quick and delicious dish.
As you can tell by my picture there isn’t much contrast in color. I would have preferred more color contrast but what the dish lacks in aesthetics it makes up for it in flavor and simplicity.
To make enough for 2 people take 1 well seasoned chicken breast and cut it into bite size pieces. Sauté the diced pieces, in just enough oil to coat the bottom of the pan, until they are nicely browned. Once the chicken is browned set it aside in colander. You’ll use the juices in the sauce.
In the same pan add 1 tablespoon of butter and sweat 2 or so tablespoons of finely chopped shallots, a couple of sprigs of thyme and tarragon. Deglaze with white wine and reduce down until it’s almost dry. Add ½ cup or so of cream and reduce until it has slightly thickened.
In another pan, heat on medium-high heat, add 1 tablespoon of butter and a couple of sliced mushrooms for 2-3 minutes. Strain cream mixture into the mushrooms, add chicken and juices, and toss until chicken is warmed through. Toss chopped parsley, season to taste and serve immediately.