Cooking has been consuming my life. If I'm not cooking, I'm reading cookbooks. If I'm not reading cookbooks, I'm watching Food Network. If nothing good is on Food Network, I'm watching other peoples' food blogs. One of my favorites is called Economy Bites. It's hosted by a chick named Allie, who, like me, cannot cook very well. She invited me to blog one of her recipes - so here it is! Chicken with Mushrooms a la Jenny a la Allie.
Again, this is not exactly Allie's recipe - it's a mixture of Allie, Julia Child, and whatever was on my spice shelf. To see her version of this dish, Click Here!
4 Chicken Cutlets (Or two breasts, pounded and halved)
1/2 Cup Flour
4 Oz Mushrooms, sliced
A small Shallot, minced
1/2 Cup White Wine
1 Cup Chicken Broth
1-2 Tb Cream
1 Tsp Dried Rosemary
Olive Oil and Butter for sautee-ing
Salt and Pepper to taste
Parsley and Parmisan Cheese for garnish
Put Flour on a small plate and season with salt and pepper. Dredge the chicken cutlet lightly. Heat up a large sautee pan and drizzle in Olive Oil and Butter. When the butter has stopped foaming, put in chicken.
Let chicken sit until it turns white halfway up its side, then flip. Let sit again until entire side of chicken is white; it will not be cooking all the way, but they will simmer later in the sauce. Remove chicken to another plate.
Put Mushrooms in the pan and salt, then sautee until browned. Throw in the shallot and let soften for a minute.
Deglaze the pan with Wine. Scrape browned bits of chickeny goodness off of the pan. Add Chicken Broth, Cream, Salt, Pepper, and Rosemary. Mixy mix. Put the chicken back in - they should be almost covered; if not, add more broth. Let this sit for a few minutes until the sauce is reduced so it covers the back of a spoon and the chicken is cooked through. Garnish with Cheese and Parsley, tuck a napkin into your shirt, and eat.