Pandl's in Bayside Sauteed Chicken
Source of Recipe
Pandl's in Bayside, 8825 N. Lake Drive, Bayside. Bryn W., Milwaukee and Beth
Recipe Introduction
Pandl's in Bayside Sauteed Chicken Breasts with Supreme Sauce and Mushrooms
List of Ingredients
6 skinless, boneless chicken breast halves
Seasoned salt to taste
Flour to coat chicken breasts plus 4 tablespoons flour (divided)
6 tablespoons (3/4 stick) butter or chicken fat (divided)
2 ounces sliced button mushrooms
2 ounces any kind of wild mushroom, such as shiitake or oyster mushrooms
1 1/2 cups chicken stock
1/2 cup chablis
1 bay leaf
Pinch of white pepper
Pinch of ground nutmeg
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1/4 cup whipping cream
Recipe
To prepare chicken, sprinkle with seasoned salt, then dust with flour.
Pan-fry in about 4 tablespoons butter until cooked through. Remove chicken
from pan and set aside to keep warm.
Add remaining 2 tablespoons 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 4 tablespoons 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 tablespoons 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. Makes 6
servings.
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