Chicken in Mushroom Cream Sauce
- Ready In:
- 3hrs 30mins
- Ingredients:
- 17
- Serves:
-
4-6
ingredients
- 2 lbs chicken breasts, boneless skinless
- 1⁄2 cup heavy cream
- 1⁄2 cup cremini mushroom, halved
- 1⁄2 cup shiitake mushroom, chopped
- 1⁄4 cup chanterelle mushroom, chopped
- 1⁄4 cup porcini mushroom, chopped
- 3 garlic cloves, chopped
- 1⁄2 cup cherry tomatoes, halved
- 2 tablespoons butter
- 3 Thai red chili peppers, finely chopped (or 1 Jolokia pepper)
-
Marinade
- 2 tablespoons red wine vinegar
- 2 tablespoons molasses
- 3 tablespoons extra virgin olive oil
- 1⁄2 teaspoon sea salt
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon coriander, powder
- 1⁄8 teaspoon clove, powder
directions
- Cut each chicken breast into 3 equal pieces.
- Boil chicken in small pot for 10 minutes.
- save 1 cup of the broth.
- mix all marinade ingredients in a large bowl.
- allow chicken to cool 15 minutes.
- mix chicken in marinade and refrigerate 2 hours.
- preheat oven to 350.
- place chicken and marinade in pot or dutch oven.
- pour 1/2 cup broth in with chicken.
- roast chicken for 10 minutes and turn over.
- remove cover from chicken and cook 5 minutes.
- melt butter in sauce pan on medium heat.
- saute garlic and mushrooms until garlic is brown (about 5 minutes).
- add tomatoes, (optional chilies) and 1/2 cup broth.
- simmer until reduced (about 10 minutes).
- stir in cream.
- remove chicken from oven.
- place chicken on serving plate.
- pour sauce oven chicken and serve.
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