Recipes (moderated) (rec.food.recipes) A moderated forum. The purpose of rec.food.recipes is for posting recipes and recipe requests only. It is for the *sharing* of recipes among the readers.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Posted to rec.food.recipes
external usenet poster
 
Posts: 46
Default Sautd Chicken Breasts on a Mushroom Flan

SAUTEED CHICKEN BREASTS ON A MUSHROOM FLAN
Recipe By: Betty Rosbottom

Ingredients
6 tablespoon unsalted butter plus extra for the baking pan
5 tablespoon canola oil
1 pound mushrooms -- finely chopped
1/3 cup minced shallots
Kosher salt and freshly ground black pepper
2 large egg yolks
1 3/4 cup light cream
1/4 cup cre fraiche or sour cream
1/4 cup grated Parmesan cheese -- preferably Parmigiano Reggiano
4 tablespoon chopped flat leaf parsley
1/8 teaspoon cayenne pepper
3 large boneless chicken breasts (8 to 9 ounces each)
1 1/2 teaspoon crushed dried rosemary
1/2 cup dry white wine

Arrange a rack at center position and preheat oven to 350 degrees. Butter a 2-quart, shallow oven-to-table baking dish.

Heat 3 tablespoons each butter and oil in a large, heavy skillet over medium-high heat. Add mushrooms and saut stirring, until browned, 8 to 10
minutes. The mushrooms might produce a lot of liquid; cook until liquid has evaporated. Transfer mushrooms to a plate.

In the same pan, melt another tablespoon of butter. Add shallots. Stir and cook until lightly browned, about 2 minutes. Add shallots to mushrooms and
season with 1/2 teaspoon salt and several grinds of pepper.

In a large bowl, whisk together egg yolks, 3/4 cup of cream, cre fraiche and Parmesan. Stir in 3 tablespoons of parsley, cayenne and mushroom mixture.
Pour into baking dish (mixture will only come 1/2 inch or so up sides of pan) and bake until flan is set and browned, about 30 minutes. (Can be
prepared 1 day ahead; reheat in a 350 degree oven, about 15 minutes.)

With a knife held parallel to the work surface, halve chicken breasts horizontally so that you have 6 pieces. Pat chicken dry and season on one side
with salt, pepper, and rosemary.

Place same skillet in which mushrooms were cooked over medium-high heat. Add remaining butter and oil. When hot, add chicken and sautuntil golden brown
and juices run clear when pierced with a knife, about 3 minutes a side. Transfer chicken to a plate. Tent loosely with foil.

Add wine to skillet and whisk constantly to scrape up browned bits on the bottom of the pan. When wine has reduced by one-third, whisk in remaining
cream and cook 1 minute or until sauce has thickened. Season with salt and pepper.

Serves: 6

--
Rec.food.recipes is moderated by Tracy E. Carman at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives:
http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/

  #2 (permalink)   Report Post  
Member
 
Posts: 5
Default

Good
Thanks!
Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Chicken Breasts Ophelia[_14_] General Cooking 60 17-11-2015 11:53 PM
chicken breasts isw General Cooking 41 31-05-2014 10:17 AM
Wild Mushroom Flan Kathy[_2_] Recipes (moderated) 0 19-08-2008 02:58 AM
Chicken - breasts or otherwise Daisy General Cooking 7 17-04-2004 01:53 PM


All times are GMT +1. The time now is 07:49 AM.

Powered by vBulletin® Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
Copyright ©2004-2024 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"