Well, one day, I ran into another recipe and I decided to give it a try.
TO DIE FOR.
Make it again.
I know I surely will.
- 3 tbsp. unsalted butter
- 2 tbsp. finely minced shallots
- 2 cloves garlic, minced
- 10 ounces of white button or cremini mushrooms, sliced
- 1 cup unbleached, all-purpose flour
- 1 tsp. kosher salt + extra for seasoning
- ½ tsp. ground black pepper + extra for seasoning
- 1 tsp. + 1 tsp. dried thyme (or double for fresh thyme)
- 1 egg + 1 tbsp water, just mixed
- 2-6 tbsp. olive oil
- 2 boneless, skinless chicken breasts
- ½ cup low-sodium chicken broth
- 1 cube chicken bullion
- 1 cup fine sweet marsala wine
- 2/3 cup heavy cream
- 2 tbsp butter, cut into small pieces (cold)
- 1 ½ tsp. fresh lemon juice
- ¼ cup chopped fresh parsley
- Put 3 tbsp butter into a saute pan and melt.
- Add one medium shallot, chopped finely.
- Slice mushrooms and add to the pan, stirring frequently.
- Continue cooking until mushrooms are done softened, have significantly shrunk and the shallots are softened.
- Add microplaned garlic and stir constantly until fragrant.
- Remove all from the pan to a dish.
- Take the one breast and split, then split again or butterfly horizontally, giving you four nice filets.
- Salt and pepper and sprinkle with the thyme.
- Place in flour and coat lightly, then in the beaten egg and then back in the flour. Place each on a rack until all are done.
- Heat up the olive oil in the same saute pan. Then add the breast filets and cook until done, turning once. Just get them barely done. You want them nice and juicy. About 3 minutes per side should do it.
- Remove the chicken to a plate.
- Add the chicken stock and bullion cube to the saute pan and scrape up the brown bits from the pan as you stir until the bullion has melted and the stock is starting to boil. Turn down and add the wine. Simmer for a couple of minutes.
- Reduce the heat and add the heavy cream and lemon juice. Bring to a very light simmer.
- Add the cold butter a few bits at a time, stirring until melted until all is incorporated.
- Add back the shallots and mushrooms and add the parsley.
- Return the chicken to the pan, turn off the heat, and just let chicken set until rewarmed.
NOTES: You can serve this over rice, noodles or pasta. I did fettuccine. It can be reheated, but bring it up very slowly to just off the boil.
SOURCE: Therapy Bread
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