Chicken and Mushroom Supreme
Bonjour! Welcome to Part 2 of my exciting series Better Know a Mother Sauce! Earlier this week I kicked of the series with veloute sauce – a simple base sauce made of chicken stock, butter, and flour – and I’m back today to share what I made with it…
After much deliberation I decided to go with supreme sauce – if you already have veloute sauce on hand (remember, you can freeze it!) all you have to do is warm it up, add some cream, and let it thicken. I brought my sauce together in the same pan that I cooked some mushrooms so it was infused with all the mushroom-y goodness. I poured it over the mushrooms and some sliced chicken and, voila!, dinner served.
This first round in the series has been so fun (thanks, veloute sauce!) – I didn’t plan it, but I think I started with one of the easier sauces and I’m excited to move on to the next one in a week or so. One down four more to go!
- 2 large boneless skinless chicken breasts, seasoned well with salt and pepper on both sides
- 1 tablespoon olive oil
- 2 portabello mushroom caps, sliced
- 1 tablespoon butter
- 1 cup veloute sauce
- ¼ cup cream
- ½ tablespoon parsley, chopped
- ½ teaspoon fresh thyme, chopped
- salt and pepper
- ½ lemon
- In a large pan, heat one tablespoon of olive oil over medium heat. Add the chicken breasts and cook about 5-6 minutes on each side, or until the internal temperature is 165 degrees.
- While the chicken is cooking, melt the 1 tablespoon of butter in a medium pan over medium heat. Add the mushroom slices and cook for a couple minutes on each side until they are nicely browned. Remove the mushrooms and set aside.
- Add the veloute sauce to the pan the mushrooms were in, scrape the bottom of the pan to loosen the browned bits. Bring to a simmer before adding the cream. Whisk together and simmer until the sauce thickens. stir in the herbs. Season to taste with salt and pepper (a few pinches of each).
- Once the chicken is cooked, remove it from the pan and let it rest for a minute before slicing it.
- Arrange the chicken and mushrooms on each plate and top with the sauce. Squeeze a small amount of lemon juice over the top of each. Serve immediately.
The post Chicken and Mushroom Supreme appeared first on Girl Gone Gourmet.
Source: http://www.girlgonegourmet.com/2015/03/chicken-and-mushroom-supreme.html
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