Mushroom-Crusted Chicken
With Cream Sauce
From the recipe file of Christina
Brittain 12/2004 Serves 4
For questions
about this recipe, call me at 360-837-3711. Also at
www.QuinnMountain.com
Preheat oven to 425 degrees
PREP ALL MUSHROOMS:
1 Tbsp olive oil
1 lb. shitake or portobello mushrooms (I prefer all Portos, or a
mix of both. Creminis are too bland.)
Remove mushroom stems from shitakes and gills from portos. Wipe off any
dirt with soft cloth.
Never wash mushrooms; it makes them too soggy.) Cut in thin stips about
¼ inch wide.
Place on shallow baking pan or cooking sheet. Drizzle olive oil over
mushrooms. Toss to coat.
TIP: Olive oil sprayer or PAM olive oil spray works great for coating
food with oil.
Roast mushrooms, turning over once or twice, 12 to
15 minutes, or until they begin to dry out.
Let mushrooms cool. Mince ½ of them with knife or
run through food processor to the size of medium rice.
Mince or process the second half until they are about ¼ inch square,
bigger than first batch.
(Don’t let them turn into a paste.) Set aside.
* An olive oil sprayer or canned PAM olive oil
spray works great for coating food with oil.
SET
UP INGREDIENTS FOR COATING CHICKEN:
First bowl: Mix together:
½ cup flour,
seasoned with ½ tsp. salt & ¼ tsp. pepper
(I use Kosher salt and fresh ground pepper as flavors are clean and
sharp)
Second bowl: Lightly beat together:
1 large egg + 1 Tbsp
water
Third bowl: Mix together by hand or in food
processor:
The half of mushrooms that are minced rice-size
½
cup fine plain bread crumbs (Store bought are fine; either plain or
herb flavored)
* Day-old French bread run through food processor and lightly
toasted in oven are better crumbs
COAT CHICKEN:
4 skinless boneless chicken breasts halves
(Use tenders or cut chicken in small pieces for casserole)
Fillet out and pound with flat blunt mallet to make them all
uniform thickness
Pat semi-dry; dredge with flour. Shake off excess. Dip in egg. Coat with
mushroom mixture. Shake off excess. Set aside. Chicken may be prepared
to this point 4or more hours ahead, covered and chilled.
INGREDIENTS FOR CREAMED MUSHROOM MIX:
(Sauce can be made ahead and
reheated.)
1 Large shallot or 1 small mild onion, finely
chopped (about ¼ cup)
2 T unsalted butter (If using salted butter, additional salt may not
be needed
Already prepared ¼ in. size mushrooms
¾ C Dry white wine
1 T White-wine vinegar
1 T Chopped fresh rosemary leaves or rounded 1 tsp dried rosemary,
crumble
½ C Heavy cream (Half & Half is fine, too. Sauce will be a bit
thinner, but healthier)
Salt & fresh ground pepper to taste
(If sauce gets too thick, thin with more cream or
milk.)
(Recently, I began adding 4 Tbsp. sour cream to enhance sauce’s flavor
and richness.)
PREP CREAMED MUSHROOM SAUCE:
In heavy
non-reactive (stainless or anodized aluminum) saucepan, cook shallots in
butter over medium heat until soft and translucent.
Add mushrooms. Sauté over medium heat until soft and browned lightly,
and moisture evaporates.
Add wine, vinegar, and rosemary. Bring to easy boil (reserve cream
for later) until all but about 2 Tbsp of total liquid is evaporated.
Watch closely during last few minutes of evaporation so as not to
scorch. Near the end, liquid will evaporate quickly.
Slowly stir in cream. Simmer, stirring constantly, until thickened
slightly, about one minute.
Season with salt and pepper, if needed. Cover and hold for service at
simmer.
On med. high, heat enough olive oil to generously
coat bottom of large ovenproof skillet. When oil is rippling and
shimmering, but not smoking, add breasts. Sauté until golden, about 1
minute on each side. Place skillet in preheated 450-degree oven and
roast for 10 minutes, or until just cooked through.
Plate
chicken, top with creamed mushroom mixture. Serve immediately.
Serve
chicken with wild rice, rice pilaf, risotto, or pasta noodles.
Additional side dish suggestions are fresh spinach sautéed with
shallots and butter/olive oil mixture; or fresh asparagus roasted
with light oil, salt, and pepper coating (olive oil or avocado oil
for a special flavor); or baby carrots sautéed and glazed in a light
sugar/chicken broth reduction sauce.
For potluck casserole dish, put rice into casserole, top with
chicken, and then cover with sauce. Bake.
Serve with
crusty French bread.
A complementary dessert for this meal might be fresh sautéed pear halves
in a Port reduction sauce.
A good
semi-dry Chardonnay or Sauvignon Blanc accompanies this dish well, such
as Meridian Santa Barbara 2000 ($10 or less). A Syrah or Red Zinfandel
works, too, as the strong mushroom flavor can support the bolder taste
of a light red wine.
** I
recommend fresh chicken breasts as their excellent flavor and texture
enhances this dish.
I usually marinate chicken in salt brine for 2
hours prior to cooking to make them more moist and tender.
When preparing this dish for two, I use one whole chicken breast halved
and four small boneless chicken thighs. I reserve half the creamed
mushroom sauce to serve over thighs the next night.
TIP: I keep a 4 pack of single serving Gallo or
Sutter Home Chardonnay and Cabernet on hand for cooking to avoid opening
a large bottle of wine when only ½ cup of wine is needed. Wine used in
cooking need not be expensive, but never cook with a wine you wouldn’t
drink with a meal. Avoid wines labeled “For cooking,” such as, white
cooking wine or cooking sherry. They are a bit harsh and bitter.
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