Tuesday, October 17, 2017

CHICKEN BREASTS WITH CHANTERELLES MUSHROOMS ENJOY DAN:

CHICKEN BREAST WITH CHANTERELLES MUSHROOMS by CHEF DAN:
Serves 4
MUSHROOMS:
2 tablespoon butter
1 onion, finely chopped
2 garlic cloves, smashed
1-pound fresh chanterelle mushrooms (from Costco)
2 spring fresh thyme, leaves picked and chopped
2 cup chicken stock

CHICKEN:
2 teaspoons olive oil
3 tablespoon butter
4 boneless, skinless chicken breast halves
Coarse salt and white pepper to taste
1 spring rosemary, coarsely chopped
1/4-white wine
2 tablespoon Cognac
1-1/2-cup chicken stock
1/4-cup finely minced fresh chives
Dash of tabasco sauce
1/4-cup toasted pine nuts
MUSHROOMS:
1.   In a skillet heat the butter over medium-heat; when sizzling.
2.   Add the onion and sauté for 4 minutes.
3.   Add the garlic and sauté for 1 minute.
4.   Add the mushrooms and thyme.
5.   Cover and cook for 8 minutes, if mushrooms seem dry add 1/4-cup chicken stock.
6.   Add the rest of the chicken stock, bring to a boil; simmer 7 minutes.
7.   Remove from the heat, cover, and set aside.

CHICKEN:
1.   Heat oil, and 1 tablespoon olive oil in skillet over medium-high heat.
2.   Season the chicken breasts with salt and pepper.
3.   Place chicken breast in the skillet and sauté for 6 minutes.
4.   Turn and sauté for another 6 minutes, or until nicely browned.
5.   Transfer to a serving platter, cover and keep warm.
6.   Pour off any oil in the skillet; add wine and Cognac.
7.   Raise the heat to high and deglaze the pan by scraping off browned bits with a wooden spoon.
8.   Add the stock; tabasco: cook until reduced by half about 4 minutes.
9.   Remove skillet from the heat; add remaining butter, swirl around.
10.                Add chives salt and pepper with toasted pine nuts.
11.                Spoons sauce over the chicken, serve mushrooms on the side.

ENJOY DAN:                                                            FOR THE LOVE OF FOOD!!

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