I prepared this for us 4 for Valentine's Day 2012 and will keep this delicious souvenir here. I roasted at hot temperature the chicken in the skillet and I continue cooking at low temperature in the oven (65°C/150°F). This is not possible with every kind of oven. If you don’t have simply cook the chicken through and serve immediately. Read more about low temperature chicken under: http://www.seriouseats.com/2010/04/sous-vide-basics-low-temperature-chicken.html
- 4 chicken breasts, skinless butterflied
- 1⁄2-1 teaspoon spices (herbes de Provences or Mexican Seasoning Mix or)
- 2 tablespoons margarine
- 1⁄2 cup onion, chopped
- 250 g mushrooms, fresh or 250 g frozen porcini mushrooms, in pieces
- 1⁄2 cup white wine
- 1⁄2 cup heavy cream
- 1 cup broth
- 1 teaspoon cornflour
- 3 garlic cloves, minced
- 1 teaspoon lemon zest, grated
- 1 tablespoon chives, chopped (or more or other herbs to taste)
- 1⁄4 teaspoon black pepper
- chives, for decoration
- Preheat the oven and one Pyrex at 65°C/150°F.
- Rub the chicken with the Mexican spices.
- Heat skillet with 1 tablespoon margarine at high temperatures and add the chicken.
- Cook the chicken on each side for about 2 minutes until light brown. Set aside in the preheated oven for at least 20 minutes.
- In the same skillet add the second tablespoon of margarine.
- Add onions and cook until soft.
- Add mushrooms and cook for 5 minutes.
- Dissolve corn flour in broth.
- Now add wine, cream, broth with cornfour, lemon zest, pepper, garlic and chives.
- Stir until combined, adjust salt and pepper and place another bowl in the oven until ready to eat.
- Just before serving, place the chicken hearth on the plate adjust sauce on the plate and decorate with some chives if you want.
- Note: cooking at low temperature will allow you to prepare in advance and have time for your guests as the meat will not dry out rapidly.