Tuesday, January 26, 2010
This meal is a fave of mine. I have also made it without the cream and sour cream and it is still really good. The meal is way better than it looks in the picture it is creamy and flavorful and delish!
*6 boneless chicken breasts
*12 oz sliced, fresh mushrooms
*flour for dredging
*salt & pepper
*1/4 cup butter
*1/3 cup chopped shallots (I usually just use red onions if I have them instead)
*1 Tablespoon minced garlic
*1 cup Madeira wine (I substitute with Marsala cooking wine, which they sell in any grocery store and then you don't have to go to a separate liquor store).
*1 cup creme fraiche (or sour cream if you can't find it)
*1 cup heavy cream
*2 Tablespoons lemon juice
Preheat oven to 375 degrees.
Pound chicken breasts so that they are thin.(recipe doesn't call for this but I like it better this way).
Sprinkle chicken breasts with salt and pepper and dredge them in flour, shaking off the excess. Heat half of the butter in a saute pan and cook chicken over medium low heat until browned on both sides, 8-10 mins.
Remove and place in an oven proof casserole dish.
Add the rest of the butter to the saucepan along w/ the shallots, mushrooms and garlic. Saute over medium heat for two minutes.
Pour the Madeira into the pan and reduce the liquid by half over high heat, 2 to 4 minutes.
Add the creme fraiche, cream lemon juice and 1 tsp salt and 3/4 tsp pepper.
Boil until mixture thickens-5 to 10 mins.
Pour the sauce over the chicken and bake 12 mins, or until chicken is heated through.