Email to Linda Carnation      

fresh - Chicken w/Mushrooms

Source of Recipe

from just recipes
fresh - Chicken w/Mushrooms

2 Tablespoons Olive oil
2 chicken breasts, skinned, boned, and pounded thin
2 Tablespoons all-purpose flour
1 Pound mushrooms, stemmed, sliced
1 Teaspoon fresh rosemary (or 1/2 tspn dried rosemary)
2 garlic cloves, chopped
2 Tablespoons brandy
1/2 Cup chicken stock
1/2 Cup beef stock
1/2 Cup whipping cream
Salt, to taste
Freshly-ground black pepper, to taste

Heat oil in skillet over medium-high heat. Season chicken with salt and
pepper. Coat chicken with flour. Add chicken to skillet. Saute until chicken
is done and golden brown outside. Transfer chicken to plate and tent with
foil to keep warm. Melt butter in same skillet over medium-high heat. Add
mushrooms and rosemary; saute until mushrooms are tender, about 5 minutes.
Add garlic and saute 2 minutes. Add brandy; cook until almost all liquid
evaporates, about 1 minute. Add both stocks. Bring to boil, scraping up any
brown bits. Add cream; boil until reduced to sauce consistency, about 10
minutes. Season with salt and pepper. Spoon sauce over chicken and serve.
Makes 4 servings.