Sunday, January 13, 2013
Chicken Breasts w/ Mushroom Cream Sauce
It's been a crazy busy week. I started my last quarter of culinary school and we're already fast out of the gate. I might have to slow down the posting to at least once a week to keep up with school, work, and everyday life. But we'll see!
Anyway, we made this quick and easy dinner last night. Best part? It's hella cheap, too! I think I only spent a little over $10 to get everything I needed. Now that's a bargain, isn't it?!
2 boneless, skinless chicken breasts, cut in half horizontally
juice from 1 lemon
3 tablespoons unsalted butter
1 small shallot, minced
1 carrot, peeled and small diced
4 oz. cremini mushrooms, sliced
salt and pepper, to taste
1/4 cup veal or beef stock
1/4 cup port wine
1 cup heavy whipping cream
8 oz. egg noodles, cooked
fresh chopped parsley, for garnish
In a large skillet, melt butter under medium high heat. Season chicken breasts with lemon juice, salt, and pepper to taste. Add to skillet and saute until browned on both sides and cooked through. Transfer to a plate to rest.
In the same skillet, add carrots, shallot, and mushrooms. If needed, you can add a little more oil or butter to the pan. Season with salt and pepper, to taste. Saute until mushrooms start to caramelize and carrots are slightly softened.
Deglaze the pan with the veal stock and wine. Reduce the mixture by half, or until it resembles an almost syrupy consistency.
Stir in the heavy whipping cream and cook until sauce is thickened to your liking. Season with salt and pepper, to taste.
Slice the chicken breasts into small strips.
Toss the sauce with the egg noodles and place a decent amount onto plates. Top noodles with chicken breast slices. Garnish with parsley.
This comes together rather quickly and is perfect for any night of the week! Not to mention that it's pretty darn tasty, too! Hope you guys have a great weekend!