Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Sauteed Chicken Breasts With Supreme Sauce And Mushrooms
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- #109499
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
6 boneless, skinless chicken breast halves
seasoned salt, to taste
4 tablespoons flour, plus more to coat chicken
6 tablespoons butter or chicken fat (divided)
2 ounces sliced button mushrooms
2 ounces shiitake or oyster mushrooms
1 1/2 cup chicken stock
1/2 cup Chablis wine
1 bay leaf
1 pinch white pepper
1 pinch ground nutmeg
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1/4 cup whipping cream
directions
To prepare chicken, sprinkle with seasoned salt, then dust with flour. Pan-fry in about 4 tbsp butter until cooked through. Remove chicken from pan and set aside to keep warm.
Add remaining 2 tbsp butter to butter left in pan. Add mushrooms and saute until tender. Remove mushrooms from pan, leaving liquid. Set mushrooms aside to use later.
To pan, add the flour and stir over low heat until all lumps are removed. If not enough butter is left in pan after cooking mushrooms, add another 1 to 2 tbsp butter.
Add stock, chablis, seasonings, Worcestershire sauce and lemon juice. Simmer about 20 minutes to reduce slightly. When done cooking, add reserved mushrooms and remove from heat. Whip cream into sauce and set aside.
Set chicken breasts on serving dishes and serve with sauce.
added by
sgre52160
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
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