This recipe is a play on Julia Child’s Suprêmes de Volaille aux Champignons – a classic chicken dish with a luxurious sauce. We added umami factor with the addition of our Smoked Porcini Shallot Mustard Blend to season the chicken and Porcini Extra Virgin Olive Oil for sauteeing. While the name of the recipe is a mouthful (and a good one at that), the procedure is quick. A weeknight staple? Yes. Good enough if company’s coming? Yes!
Time: 30 min
Serves 4Rating
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Loading...| 4 boneless, skinless chicken breasts | |
| Smoked Porcini Shallot Mustard Blend | |
| Salt | |
| 2 Tbl unsalted butter | |
| 2 Tbl Porcini Extra Virgin Olive Oil | |
| 1 small shallot, minced | |
| 1 pint mushrooms, sliced | |
| 1/2 cup stock | |
| 1/4 cup dry white wine | |
| 1 cup cream | |
| Juice of 1/2 lemon | |
| Parsley and/or chives for garnishing |
| 1. | Preheat oven to 400°F. |
| 2. | Season the chicken breasts on both sides with Smoked Porcini Shallot Mustard Blend and salt. Set aside. |
| 3. | Heat the butter and Porcini Extra virgin Olive Oil in a cast iron skillet large enough to hold all four chicken breasts at once. Heat until the butter foams. Stir in the minced shallots and saute without browning. Then stir in the mushrooms and saute lightly for a minute or two without browning. Sprinkle the mushrooms with a little salt. |
| 4. | Add the chicken to the pan and combine with the mushrooms mixture. Spread to an even layer and cover. Move to the oven. Bake for 12-15 minutes or until an instant read thermometer registers 165°F in the largest section of the breast. |
| 5. | Move the chicken to a platter, leaving the mushrooms in the pot. Pour the stock and wine in the casserole with the mushrooms. Simmer until reduced by about half - about 5 mins. Add in the cream and simmer until cream has thickened slightly. Taste and adjust with salt. |
| 6. | Add the chicken back into the sauce and allow to heat through. Sprinkle with parsley and/or chives, spritz with lemon juice and serve immediately. |
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