From the kitchen of One Perfect Bite...While I can't be more specific, I have made this chicken hundreds of times since it made its way into my permanent rotation. It is one of those strange dishes whose simplicity makes it difficult to talk about at length. Julia Child had a bit more complicated version of it in The French Chef Cookbook - a compilation of recipes featured on her first TV programs. I tried her version as soon as I had the recipe in hand. Several years after that, I stumbled on this simpler version and it has been in my permanent rotation ever since. It's hard to spoil this dish. The only caution I would share with you is a warning not to overcook the chicken. It's meant to be moist and if it becomes dry and stringy you will not speak well of me. If you are looking for a quick and reliable meal to serve to guests, as well as family, this recipe has your name on it. Here's what I had to say about it back in 2008. I had the gift of brevity back then.
If you lead a life in which unexpected guests or business colleagues regularly find their way to your table, you'll find this recipe to be a godsend. It's the soul of simplicity but it looks terrific and is very easy to do. I make it a point to keep these ingredients in the refrigerator. It also makes a great family meal.
Gratineed Chicken with Mushrooms
4 chicken breast fillets
1 teaspoon salt
1/4 teaspoon pepper
Flour for dusting
1 tablespoons olive oil
1 tablespoon butter
1/4 pound sliced mushrooms
1/4 cup chopped scallions (white and Tender green)
1/2 cup cream or half-and-half
1 tablespoon brandy
1 cup grated Gruyere cheese
1) Preheat broiler.
2) Sprinkle chicken with salt and pepper. Dust chicken with flour. Heat oil and butter in a large saute pan. When hot cook the chicken for 4 to 5 minutes per side, or until golden brown. Transfer to a broiler pan and tent with foil.
3) Add mushrooms and scallions to pan. Cook until onions are soft, about 2 minutes. Add cream and brandy; bring to a boil, reduce heat and cook until sauce coats a spoon. Add salt and pepper to taste.
4) Spoon sauce over chicken; top with cheese. Place under a broiler until cheese melts and is a light golden brown. Yield: 4 servings.
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