Ingredients
- 2 - lbs. chicken
- 5 tablespoons of butter
- 2 tablespoons of olive oil
- salt
- fresh ground pepper
- 1 cup slivered mushrooms
- ¼ dry white wine
- ¾ cup heavy cream
- 2 tablespoons finely chopped parsley
Preparation
Step 1
1. Brown the chicken in the butter and oil.
2. Pour almost all the fact and return he chicken to the skillet and season.
3. Cover the skillet tightly and cook over high heat until the fat splutters.
4. Reduce the heat and cook the chicken slowly basting with tpan juices every 7-8 minutes.
5. After 30 minutes, remove it from the skillet and arrange the pieces attractively on heated serving platter.
6. Add the mushrooms to the skillet and toss for 2 minutes, then pour in the wine and boil over high heat, stirring in any browned bits.
7. When the wine has almost cooked away, stir in the cream and cook it briskly for 3-4 minutes until it has reduced and thickened slightly.
8. Taste and correct seasoning.
9. Remove from the heat and stir in the parsley and a bit of butter to blend.
10. Pour the sauce over chicken and serve at once.