Saturday, February 20, 2010
Supreme De Volaille Bourguignonne - Chicken, Mushroom Cream Sauce - Mom's New Orleans Recipe
4 Whole Chicken Breasts
Salt & Pepper
1 Stick Butter
2 Teaspoons Olive Oil
1 Cup Small Onions (chopped)
8 Ounces Mushrooms (sliced)
1/5 Bottle French Red Burgundy (wine will works)
2 Shallots (green onions) Chopped
1/2 Cup Heavy Cream (could do low fat, didn't try it, but would be healthier)
Use Electric frying pan. We put it on 350, but your might be a little lower/higher depending on pan. Just watch carefully to gauge what is too hot or not hot enough. This is what mom and I used, and worked very well.
Season breasts with Salt & Pepper and saute in Butter and Oil.
Brown nicely on both sides (until almost done). Remove chicken breasts and keep warm (we used crock pot on low).
Add cup Onions, Mushrooms, and 1/4 of Burgundy (wine is what we used), cover and cook about 30 minutes at 300. Word to the wise. I let this sit a little bit with the over on, and burned it really bad, but it still turned out. Just watch that your pan isn't too hot. We did 300, because the recipe said too, but it ended up being way to hot. So maybe try 250 and adjust as needed.
Cook Shallots in the same pan in which the breasts were and mushrooms are in until they are soft.
Add remianing wine and cook until it reduces to half.
Add Cream and simmer 2 minutes. Pour over Chicken breasts and serve.
Granish with a dash of parley if desired.
Subscribe to:
Post Comments (Atom)
Ladies - Don't let the fancy name fool you. This recipe is very easy once you give it a try, and there aren't too many rare ingredients. Just a the heavy cream and wine. The chicken itesef was amazing, let a lone the sauce to go with.
ReplyDeleteRemember this is a French recipe, and as mom said, "French cooking takes time, and patience." But if you are looking for a special meal for husbands (maryann and mony), boyfriends (boobie), fiances (jody)...this is the winner. (noely, we can make this for each other :-)
There was a lot of sauce, and it would have been overtaking the chicken platter, so I drizzled some sauce over the chicken, and put the rest of it in a gravy dish.
ReplyDeleteWe served it with
1. Multi-colored rotini noodles (the mushroom sauce can go on this and is really good)
2. Baked asparagus with shredded parmasean on top. Put in pan and bake in oven with some olive oil and fresh lemon, and top with parm.
This will be the new favorite...i know it!
not if my salmon patties have anything to say about it :)
ReplyDeleteOK, several questions... shallots are NOT green onions, those are scallions... did the recipe call for shallots or scallions? If you put scallions in thinking they were scallions, it makes sense that it burned because shallots are much bigger and would soak up more liquid.
ReplyDelete