Chicken on the Wild Side
Source of Recipe
Cluck Cluck
Recipe Introduction
Chef Geoffrey M. Brunner, Convention Center/Coeur D'Alene Resort
List of Ingredients
1/2 cup flour
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon thyme, crushed
2 whole (about 1-1/2lbs.) Washington Grown boneless, skinless chicken breast
2 tablespoons olive oil
2 tablespoons butter
2 cups sliced mixed wild mushrooms such as Morel, Shitaki, Coral and/or Champignon*
3 ounces brie cheese
Recipe
Combine flour, salt, pepper and thyme; lightly dust chicken breasts with mixture. Add oil to hot skillet; brown chicken on both sides and cook until chicken is no longer pink and juices run clear. Remove from skillet and set aside. Add butter to skillet; saute mushrooms until tender. Arrange browned chicken in skillet with mushrooms. Slice brie cheese and divide evenly over top of each breast. Cover skillet and cook 3 to 5 minutes or until brie is melted. Serve with Proscuitto Cream Sauce. Makes 4 servings.
Proscuitto Cream Sauce:Combine 1/2 cup dry white wine, 1/2 cup chopped shallots and 2 ounces finely diced Proscuitto ham in skillet; cook and stir until liquid is reduced by half. Add 1 cup heavy cream and 1/4 teaspoon white pepper; cook and stir over medium-high heat until slightly thickened.
*Brown, white or Crimini mushrooms can be substituted
Per Serving: 435 Calories / 47 g protein / 21 g fat (8 g sat fat) / 14 g carbohydrates / 135 mg cholesterol / 840 mg sodium
Proscuitto Cream Sauce - per 1/4-cup: 259 calories / 4 g protein / 23 g fat (14 g sat. fat) / 5 g carbohydrate / 86 mg cholesterol / 206 mg sodium
Wine Suggestion: Chardonnay
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