Trumpet Royale Poulet

Back

Ingredients:
4 chicken breasts, boneless and skinless
1 lb. Trumpet Royale mushrooms, cleaned and sliced
4 Tbs. butter, melted
3 medium shallots, minced
1/2 cup white wine
1 cup chicken broth
1 cup heavy cream
1/2 tsp. dried tarragon
1/2 tsp. dried chervil
Salt and pepper

Preparation:
Flatten chicken breasts slightly to allow them to cook evenly. Lightly salt and pepper breasts then place in a single layer in a baking dish. Add melted butter to baking dish and cover breasts with wax paper. Place chicken in 400° oven and poach for 10 minutes.

Remove from oven and drain poaching liquid into large skillet. Sauté shallots in poaching liquid until soft. Add wine and chicken broth. Simmer until liquids are by reduced to 50%. Add cream and herbs. Cook down slightly more then add mushrooms and cook until soft. Add chicken breasts and simmer until heated and tender.

Serving Suggestion:
Serve with a chicken flavored rice and a green vegetable such as asparagus, spinach or green beans. Add a glass of crisp white wine and your evening is made.