Sauté de Chicken à la Parisienne

By tulawdog

Ingredients

• 1/2 pound fresh mushrooms
• 2 tablespoons butter
• 1 tablespoon good cooking oil
• 3 tablespoons minced shallots
• 1/4 teaspoon salt
• pinch of pepper
• 2 1/2 pounds chicken breast
• 2 tablespoons butter and 1 tablespoon cooking oil, more if needed
• 1/4 cup Madeira or dry white vermouth
• 3/4 cup beef stock
• 1 cup whipping cream
• 2 tablespoons cornstarch blended with 1 tablespoon of the cream
• salt and pepper
• 2 tablespoons softened butter
• parsley sprigs

Details

Servings 6

Preparation

Step 1

1) Sauté the mushrooms in the first amount given of butter and oil for about five minutes, or until lightly browned. Stir in the shallots and cook for a minute longer. Season the mushrooms and scrape them into a side dish.

2) Slice chicken breasts in half. Dry thoroughly on paper towels.

3) Place butter and oil in the skillet and set over moderately high heat. When the butter foam begins to subside, sauté the chicken, a few pieces at a time, for 2-3 minutes on each side to brown the exterior. Set the chicken on a side dish and discard the fat.

4) Pour the wine and stock into the skillet and boil it down rapidly, scraping up the coagulated cooking juices, until liquid is reduced to about 1/3 cup. Beat in the cream, then the cornstarch mixture. Simmer a minute. Add the mushrooms and simmer a minute more. The sauce should be lightly thickened. Correct seasonings.

5) Season the chicken lightly with salt and pepper and return it to the skillet along with any juices which may have escaped. Baste the chicken with the sauce and mushrooms, or transfer everything to a serving casserole.

6) When you are ready to serve, cover the skillet or casserole and heat to below the simmer for 3-4 minutes. Off heat and just before serving, tilt casserole, add butter to sauce a bit at a time while basting the meat until the butter has absorbed. Decorate with parsley and serve at once.