This is an easy winter dish that I make often during busy weeks that I can get on the table without a lot of effort. If like me, you are watching your carb intake, you can easily substitute the flour for almond flour as a thickener. It looks elegant on the plate and is hearty on a cold day. I like to pair it with green beans and almonds on the side. Rice or potatoes are the ideal accompaniment.
Ingredients
2 lbs. boneless, skinless chicken breasts
Sea salt and fresh ground black pepper
1 tbsp. butter
1 tbsp. olive oil
1 lb. sliced mushrooms (I like cremini best)
1 onion chopped
¼ cup white wine or dry vermouth
1 tbsp. flour
1 garlic clove, minced
1 ½ cups vegetable or chicken broth
1/3 cup sour cream or crème fraiche
1 egg yolk
1 tsp. lemon juice
1 tbsp. chopped Italian parsley
1. Pat chicken dry with paper towels. If breasts are thick, cut them lengthwise in half. Salt and pepper the breasts. Heat butter and olive oil in a large skillet over medium high heat. Once butter is melted, brown the chicken four minutes on each side. Remove when finished to a separate plate.
2. Add mushrooms, onions, and wine to the pan. Cook until liquids are nearly evaporated, about 8 minutes. Add flour and garlic and cook for a minute. Add the broth and scrape up the bits on the bottom of the pan. Add the chicken and juices back to the pan. Bring to a boil, then reduce heat to low and cover the pan cooking the breasts for about 10 minutes.
3. Transfer chicken to a platter and tent with foil to keep warm. Whisk the sour cream and the egg yolk in a measuring cup. Add a little bit of the onion mixture to warm it and then add the mixture to the sauce in the pan whisking constantly. Stir in the lemon juice. Season with salt and pepper to taste. Add chopped parsley. Pour the sauce over the chicken and serve immediately.
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