(serves four)
4 chicken breast fillets, well-trimmed
2 tbsps butter
2 cloves garlic, sliced thin
6 large mushrooms, sliced thick
leftover mushroom soup
1/2 cup cream
Saute the garlic and mushrooms in the butter in a heavy skillet until slightly caramelised and push to the sides of the skillet. Lay chicken breasts in skillet and cook on each side until slightly browned, then pour leftover mushroom soup over, and cover the skillet. Cook over low heat, turning occasionally and basting with the soup. When chicken is cooked, removed breasts to a warm platter, turn up the heat (or on a Stanley, lift the burner lid and use the hot burner!) and add cream. Stir sauce until it’s reduced to the consistency you want, put the chicken back in to warm, and serve with mashed potatoes and sauteed mixed red peppers, asparagus and sugar snap peas. Lovely!
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Creamy Portobello Soup With Overnight Broth
(serves four)
3 tbsps butter
3 cloves garlic
6 cups fresh “overnight” chicken or duck stock
dash of Madeira, Marsala or sweet vermouth
6 large portobello mushrooms, roughly chopped
4 tbsps creme fraiche, or sour cream, or light cream
To make your “overnight” stock, simply place the bones from your supper chicken or duck into a heavy ovenproof stockpot with any scraps of vegetables you might have on hand, and cover with water. Place in the “simmer” oven of your AGA and leave overnight. In the morning, you will discover a dark, rich, beautiful stock. Even if you forget this and leave it for two days — this has happened! — do not despair. Run boiling water over the dehydrated bones and vegetables and let sit for half an hour. All will be well. Strain stock into a fresh stockpot and place in fridge for as many hours as you can, until fat solidifies on top. Remove fat.
Melt your butter in a nice heavy stockpot and saute the garlic gently. Carefully pour in the stock, add the liquor and the mushrooms. Simmer for about 45 minutes, remove from heat and puree with a hand blender. Whisk in the creme fraiche…
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