Sauteed Chicken Breasts With Cal­va­dos and Cream

Sauteed Chicken Breasts With Cal­va­dos and Cream
(serves two)

3 tbsps but­ter
2 bone­less skin­less chicken breast fil­lets
1/3 cup Cal­va­dos
1/3 cup chicken stock
2 cloves gar­lic, minced
1 shal­lot, minced
3 bay leaves
1 cup sour cream
salt and pep­per
8 lit­tle but­ton mush­rooms, coarsely chopped

Melt but­ter in a heavy-bottomed skil­let, then saute the chicken breasts on one side for 3 min­utes and turn, saute on the other side for 3 min­utes. Remove and place on a plat­ter and set aside. Deglaze the skil­let with the Cal­va­dos and sim­mer until the alco­hol burns off, just a cou­ple of min­utes. Throw in the gar­lic, shal­lot and bay leaves and sim­mer until gar­lic is soft, then add sour cream, whisk until blended, and sea­son to taste. Place the chicken breasts in the sauce (pour­ing in any juice that accu­mu­lated on the plat­ter) and scat­ter the mush­rooms around, stir­ring so they are coated with sauce. Sim­mer until chicken is done, about 8 min­utes. Serve on noo­dles, and nice lit­tle pile of steamed broc­coli for your con­science on the side.

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