Email to Toya Pabon      

Recipe Categories: jazzing's HOME PAGEAPPETIZERS Chicken FISHandSEAFOOD PASTA Salad SideDishes

Jazzed- up -Chicken

I came up with this combination out of necessity. Had a chicken breast thawed and wasn't sure what I was going to do but this worked great!





List of Ingredients



• Chicken Breast or breasts-pounded even and medium in thickness
  
• Salt and Pepper--prefferably Kosher salt or sea salt and fresh ground pepper
  
• Flour for dredging
  
• Button Mushrooms-aproximately 3 to 5 per breast depending on size (of course any mushroom would be great and vary the flavor)
  
• Garlic--1 or 2 cloves per breast
  
• Shallots--1/2 to tablespoon per breast
  
• Extra virgin olive oil--regular or other will do
  
• Pat or 2 of unsalted butter
  
• Whipping cream
  
• Brandy
  






Instructions



1. Pound your chiken breast to a uniform thickness---remembering the thinner the quicker the cooking time--so pound to taste
   
   
2. Season breast with salt and pepper
   
3. Dredge in seasoned flour--(salt & pepper) Shaking off excess flour.
   
4. Put oil and butter into pan and heat to medium--- -then add galic and shallots--do not brown
   
5. Add sliced mushrooms to pan and season with small amount of salt and pepper.
   
6. In another pan sautee chicken breasts till browned --if done keep warm if not finish in oven while you make sauce.
   
7. Pour off any excess oil in pan used for chicken and remove from heat deglazing with brandy. Return to heat and add whipping cream reduce slightly .
   
8. With slotted spoon add mushroom/garlic/shallot mixture and reduce sauce to preferred thickness.
   
9. Pour sauce over breasts after plating.
   






Final Comments


NOTE: Don't wash mushrooms --clean with brush, clean towel or paper towel --mushrooms are sponges and washing has them soaking up water.

NOTE: Alcohol brings out a tremendous amount of flavor in food and the heat dissapates the alcohol so it is safe to use for children or people who do not drink.

NOTE: To reduce a sauce you must bring it to boil before lowering heat.

NOTE: Dredging meat in flour before sauteeing or searing helps seal in the juices.

NOTE: I do not include an expaination of terminology with each recipe since that would be cumbersome. If it's not here it is with another of my recipes. Still confused? Feel free to email me.