BillT
Fri, Sep-21-01, 02:21
Ingredients for 4 persons: 4 large chicken breasts (7 oz. each); 2 cups white mushrooms (4.6 ECC) 1 shallot (5 ECC), 2 tablespoons oil, 1.5 tablespoon butter, 2 tablespoons crème fraiche* (1 ECC), 1 teaspoon lemon juice (0.4 ECC), 2 teaspoons chopped fine herbs, 1 teaspoon paprika (.7 ECC), salt, white pepper from the mill.
Preparation: 10 minutes.Cooking: 20 minutes
Preparation: Cook the breasts in a tablespoon oil for 2 minutes on each side on medium heat. Remove the breasts from the heat and score them. Clean the mushrooms and slice them thinly. Sauté them for a few minutes in the frying pan in 1 tablespoon oil. Mix them with the fine herbs. Peel the shallot and slice it very thinly. Melt the butter. Add the shallot and let it melt in the butter on low heat. Sprinkle with paprika and mix well. Slide small slices of mushrooms into the breasts scores. Place the breasts in the sauté pan on top of the shallots. Garnish with the remaining mushrooms. Add salt and pepper Cook, covered, on slow heat, for 15 minutes. Remove the breasts and the mushrooms and keep them warm, covered. Pour the cream into the bottom of the pan. Add the lemon juice and cook until the sauce is smooth. Adjust the seasoning if necessary, and coat the breasts with it. Serve immediately.
* If you don't have crème fraîche, heavy whipping cream may be substituted.
Total ECC: 13.2; per person: 3.3 ECC.
Preparation: 10 minutes.Cooking: 20 minutes
Preparation: Cook the breasts in a tablespoon oil for 2 minutes on each side on medium heat. Remove the breasts from the heat and score them. Clean the mushrooms and slice them thinly. Sauté them for a few minutes in the frying pan in 1 tablespoon oil. Mix them with the fine herbs. Peel the shallot and slice it very thinly. Melt the butter. Add the shallot and let it melt in the butter on low heat. Sprinkle with paprika and mix well. Slide small slices of mushrooms into the breasts scores. Place the breasts in the sauté pan on top of the shallots. Garnish with the remaining mushrooms. Add salt and pepper Cook, covered, on slow heat, for 15 minutes. Remove the breasts and the mushrooms and keep them warm, covered. Pour the cream into the bottom of the pan. Add the lemon juice and cook until the sauce is smooth. Adjust the seasoning if necessary, and coat the breasts with it. Serve immediately.
* If you don't have crème fraîche, heavy whipping cream may be substituted.
Total ECC: 13.2; per person: 3.3 ECC.