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Recipe for :

Chicken Breast with Mushrooms and Herbs
This is one of the recipes that has been provided by Shirley Cline from San Fransisco.


4 x 8 oz. chicken breasts
Salt and pepper to taste
1 Tblsp. flour
1 oz. clarified butter
4 oz. mixed mushrooms (button, shitake, portabello, cremini, chanterelle)
1 shallot, peeled and finely chopped
1 Tblsp. garlic, finely chopped
1 oz. Cognac or Brandy
1/2 cup white wine (dry Chablis)
1 cup heavy cream
1 Tblsp. Italian seasoning


Season Chicken with Salt, fresh ground Pepper, and lightly dust with Flour. Heat saute pan with clarified butter, sear and brown chicken breasts, on both sides.

Remove chicken from saute pan, place onto baking pan and roast for 10 - 12 minutes in a 350ºF oven. Add garlic and shallots to the butter in the sauté pan and sauté until translucent. Add mushrooms and let saute about 5 minutes or until the mushrooms are soft.

Deglaze (add brandy), then white wine and simmer until almost dry. Add cream and herbs, and cook until it starts to lightly thicken adjusting seasoning if necessary.

Pour sauce over the chicken breasts and serve with pasta or risotto and vegetables.

Serves 4

Shirley Cline