(serves 4)
4 tbps butter
2 tbsps olive oil
4 chicken breast fillets, well trimmed
2 cloves garlic, minced
1/2 tsp dried thyme leaves
salt and pepper to taste
1/2 white onion, minced, or 2 shallots, minced
generous splash Marsala
6 large white mushrooms, sliced roughly
1/2 cup chicken stock
1/2 cup half-fat creme fraiche
Melt butter with olive oil in a large skillet until (as Julia Child says) the butter stops talking to you. Really: wait until the bubbling subsides, then slip in the chicken breasts. Saute on one side for two minutes, and flip over for two more minutes. Remove to a platter. Drop garlic and thyme leaves, salt, pepper and onion (or shallots) in the remaining butter and oil and saute gently till garlic is soft. Turn up heat and add Marsala, bubble strongly for a few minutes. When it’s reduced, throw in mushrooms and stir vigorously until they begin to let off juice. Cover with the chicken stock and simmer for about 15 minutes. Add creme fraiche and whisk till mixed.
Place chicken breasts in sauce and simmer until the chicken is thoroughly, but not over-cooked. This may take about 15 minutes. Serve with steamed rice and a nice green vegetable: thin beans, sugar snap peas, asparagus, steamed broccoli. GORGEOUS.
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