Ingredients
8 oz Boneless Skinless Chicken Breast
1/4 Teaspoon Salt
1/3 Teaspoon Black Pepper
Two Sliced Fresh Button Mushrooms
2 oz Dry White wine
1 Tablespoon of Flour
4 oz Chicken Stock
2 oz Champagne
½ Tablespoon Flour
½ Tablespoon Butter
1 oz. Heavy Cream
Method
1 Sprinkle salt and pepper mix on chicken and dust chicken with one tablespoon of flour.
2 Add clarified butter to sauté pan over moderate heat and lightly brown the chicken on both sides.
3 Remove the chicken to a warm plate and sauté the mushrooms.
4 Deglaze the pan with a dry white wine and evaporate almost all.
5 Pour the chicken stock and champagne
6 Add the chicken back to the pan and bake at 350 degrees to an internal temperature of 160 degrees.
7 In a moderated heat add the flour and butter to the pan and whisk to form a roux.
8 Finish the pan sauce with the heavy cream; adjust seasoning with salt and white pepper.
9 Serve chicken breast over wild rice
10 Spoon the sauce over chicken breast.
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