Supremes de Volaille aux Champignon czyli piersi/filety kurze w sosie grzybowym

  • 4 boneless skinless chicken breasts
  • ½ teaspoon lemon juice
  • ¼ teaspoon salt
  • Big pinch white pepper
  • 5 tablespoons butter
  • 1 tablespoon minced shallot or green onion
  • 150g diced or sliced mushrooms of any kind
  • 60 ml chicken or beef stock or canned beef bouillon
  • 60 ml port, Madeira or dry vermouth
  • 250 ml whipping cream
  • Lemon juice as needed
  • 2 tablespoons minced parsley
  1. Rub the chicken breasts with lemon juice and sprinkle with salt and pepper.
  2. Heat butter in ovenproof skillet until foaming.
  3. Add shallots and sauté a minute without browning.
  4. Stir in mushrooms and sauté for a minute or two.
  5. Remove from heat and add chicken breasts.
  6. Roll breasts in the skillet butter until coated, then cover with a sheet of parchment or wax paper. Cover skillet and place in oven.
  7. Bake for 6 minutes, remove from oven and press top with your finger. If breasts still feel soft, bake another few minutes.
  8. When the breasts feel springy to the touch, they are done. Remove to a warm platter and cover while making the sauce.
  9. Pour stock and wine into a skillet. Bring to boil over high heat and boil down quickly until liquid is syrupy.
  10. Stir in cream and boil down until cream has thickened slightly.
  11. Off heat, taste for seasoning and add drops of lemon juice to taste.
  12. Pour sauce over the breasts, sprinkle with parsley and serve at once.
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