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Ingredients
- 4 Pheasant Breast Halves (Substitute: Chicken)
- Salt & Freshly Ground Pepper, to taste
- 3 Tbsp. Unsalted Butter, divided
- 1 Small Yellow Onion, chopped
- 8 oz. Mushrooms of your liking, sliced
- 1/3 C. Madeira or Dry Sherry
- 1 Tbsp. Worcestershire Sauce
- 1 Tbsp. Fresh Tarragon, chopped
Details
Cooking time 50mins
Adapted from thymeforwine.blogspot.com
Preparation
Step 1
Season the pheasant (or chicken) with salt and pepper; be generous. In a large skillet over medium-high heat, melt 2 Tbsp. of butter. Add the pheasant breasts and cook until golden brown on both sides (around 8 minutes; try not to flip them over more than twice). Remove from skillet and transfer to a plate. Meanwhile, melt the remaining 1 Tbsp. butter in the same pan over medium heat. Add the onion and saute for 3 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the Madeira and Worcestershire sauce. Return the pheasant and any juices from the plate to the pan. Spoon the mushroom and onion mixture over the pheasant. Cover and reduce the heat to medium-low. Cook until opaque throughout (about 20 minutes). Stir in the tarragon at the last minute and season with salt and pepper to your liking. To serve, plate one breast on each plate, spoon the mushroom mixture on top (with the juices... ohhh, the juices!) and serve immediately.
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