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Pandl's in Bayside Sauteed Chicken Breasts with Supreme Sauce and Mushrooms
6 skinless, boneless chicken breast halves
seasoned salt to taste
flour to coat chicken breasts plus 4 tablespoons flour (divided)
6 T. butter or chicken fat (divided)
2 oz. sliced button mushrooms
2 oz. any kind of wild mushroom, such as shiitake or oyster mushrooms
1 1/2 C. chicken stock
1/2 C. chablis
1 bay leaf
pinch of white pepper
pinch of ground nutmeg
1 t. Worcestershire sauce
1 t. lemon juice
1/4 C. whipping cream
To prepare chicken, sprinkle with seasoned salt, then dust with flour. Pan-fry
in about 4 tablespoons butter until cooked through. Remove chicken from pan and
set aside to keep warm.
Add remaining 2 tablespoons butter to butter left in pan. Add mushrooms and
saute until tender. Remove mushrooms from pan, leaving liquid. Set mushrooms
aside to use later.
To pan, add the 4 tablespoons flour and stir over low heat until all lumps are
removed. If not enough butter is left in pan after cooking mushrooms, add
another 1 to 2 tablespoons butter.
Add stock, chablis, seasonings, Worcestershire sauce and lemon juice. Simmer
about 20 minutes to reduce slightly. When done cooking, add reserved mushrooms
and remove from heat. Whip cream into sauce and set aside.
Set chicken breasts on serving dishes and serve with sauce.
Makes 6 servings.
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