Wednesday, May 15, 2013

Too Busy to Cook?

The end of school is here, and I've been swamped with school projects, essay reviews, award ceremonies, and music concerts, just to name a few! It's enough to tempt you into making some pre-packaged dinner "to save time!" However, I don't care what you buy, it won't taste nearly as good as something made from scratch! I've got the recipe for you! How about "Sautéed Chicken Breasts with Mushrooms, Sherry, and Cream?" Oh my! This recipe takes less than 30 minutes, requires only one pan, and is rich and satisfying! It's surprisingly easy, yet elegant enough for company! 

I like to serve this wonderful dish with harticot verts or asparagus and a nice crusty baguette! You'll want that bread to mop up the ethereal sauce! My only suggestion to guarantee success is to go to your butcher and hand-pick each chicken breast of approximately the same size. This ensures that the chicken will cook uniformly, which is key. I can't think of a better dish to soothe your soul and forget about the stresses of your day! (A little white wine wouldn't hurt either!)  Who knew "fast food" could taste this good!

Sautéed Chicken Breasts with Mushrooms, Sherry, and Cream

Serves 4


1 tablespoons butter
1 teaspoon olive oil
4 chicken breasts, approximately the same size
1 large shallot, finely chopped
8 ounces button mushrooms, sliced
1/4 cup dry sherry (Not the cooking wine junk, the real stuff!)
1/2-3/4 cup fresh heavy cream, depending on how saucy you want it
Kosher salt and freshly ground black pepper, to taste
1/4 cup flat leaf parsley, finely chopped


Place each chicken breast between two sheets of plastic wrap and pound the thickest part of the breast with a meat mallet or heavy pan. (Just a few whacks, your not making a paillard! This guarantees even cooking.) Season each chicken breast with salt and pepper. Heat the butter and olive oil in a large saute pan  over medium-high heat. When hot, add the chicken breasts and saute on one side until golden, about 5 minutes. Turn the chicken breasts over and continue to cook until golden and cooked through, about 5 minutes. (If you want, you can cut a small slit in the underside of the thickest part of the breast to check for doneness.) When chicken is just cooked, remove from the pan and place on a plate, cover with foil to keep warm.

To the pan, add the mushrooms and shallot. Season with salt and pepper and saute, stirring occasionally until the mushrooms release their liquid and start to brown, about 5 minutes. Add the sherry to deglaze and raise the heat. Continue to cook until the sherry is reduced by half, about 2-3 minutes.

Add the cream, stir and continue to simmer a few minutes longer to reach sauce consistency, about 2-3 minutes. 

Taste the sauce and season with additional salt and pepper, if necessary. (It should be perfect already!)

To serve, place one chicken breast on each plate, divide the sauce evenly, and garnish with the parsley. How chic! You'll love it!

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