Recipe by Adopted Parisian
A fantastically simple dish that looks and tastes gourmet, yet uses accessible ingredients, that so many adore! The sauce alone is worth trying! P.S. Butterflying the chicken is optional, but looks very pretty when plated and allows the flavors to infuse the chicken breast.
Top Review by kellsbella
I've been meaning to review this recipe for a while! Initially, I was searching for a mushroom sauce for our steaks, and this one grabbed my eye. The first time I made it, I omitted the lemon zest for the steaks. I still had leftover sauce, so the next night I added the lemon and topped our scallops with this. I have since used this recipe for pasta and shrimp. I promise I will get around to using it on butterflied chicken breasts!!
- 4 chicken breasts
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 cups porcini mushrooms (sliced)
- 1⁄4 cup butter
- 2 cups cream, room temperature
- 1⁄2 cup dry white wine, room temperature
- 2 tablespoons chives
- 1 teaspoon lemon zest
- 1 garlic clove, very finely minced
- 1 tablespoon chives, for garnish
Directions See How It's Made
- Butterfly chicken breasts, flavor with salt and pepper, place open side up in 8x14" glass dish and set aside.
- In a large skillet melt the butter then add porcinis. Cook covered, 2-3 minutes, stirring once.
- Remove porcinis with slotted spoon, set aside and keep warm.
- Stir in cream, white wine, two tablespoons chives, lemon zest and garlic.
- Bring to boil then reduce heat.
- Simmer, uncovered, 3-5 minutes or until slightly thickened and bubbly.
- Stir in porcinis and remove from heat.
- Drizzle sauce over raw breasts, cover with foil and bake in 350 oven until juices run clear.
- Garnish with extra chives and serve with salad and fresh bread.