The past couple of weeks I have had so many lovely comments and Facebook messages from folks who keep telling me how organized I am. And mostly I am. Really. But I dropped the ball on this one. When it came time to make the dish for this month’s Random Recipe, where Dom from Belleau Kitchen challenged us to use our birthday day to choose a cookbook off of our shelves and then let that book open to a random recipe, I ran into a small problem. Hands up all of you who know where my cookbooks are! Yep, in the sea freight. Now what? As you might have read way back here only two books with recipes come in the suitcase. So, I grabbed my Good Housekeeping and opened it randomly. Then I counted forward to the 23rd recipe. And it can’t get any more random than that with only one real cookbook to choose from. Sorry, Dom! Hopefully by next month, my cookbooks will be here.
I ended up in Poultry and the 23rd recipe called for boneless chicken breasts with heart-stopping amounts of butter. And then cream! This dish was so rich and delicious that I suggest you cook it for anyone you want swooning in your arms. Let’s just call it love and not a heart attack, okay?
The original recipe called for eight chicken breasts but I cooked only four (well, my pack ended up being three and two little ones) and left all the other ingredients exactly the same, because we like sauce. Feel free to add the extra breasts if you have more people to feed.
8 oz or 225g mushrooms, cleaned – I used Swiss browns.
1/2 cup or 110g butter
Drizzle olive oil – perhaps a teaspoon
4 boneless, skinless chicken breasts (about 1.1 pounds or 500g)
1/3 cup or 40g flour
1/2 teaspoon salt
14 oz or 415ml chicken broth or stock
2 tablespoons cream
1 teaspoon minced chives for garnish – optional
Cut the hard ends off of the mushroom stems and then slice them. Set aside.
Rinse the chicken breasts and then dry them between some paper towels.
Melt three-quarters of the butter in a skillet over medium-high heat, along with a small drizzle of olive oil. Slide the breasts in and cook until browned on both sides. They will not be cooked through so don’t be alarmed if they are still pink on the insides. Remove to a plate.
Add the mushrooms and the rest of the butter to the pan. Cook until the mushrooms are golden. Remove mushrooms with a slotted spoon and set them aside in a small bowl.
Turn off the fire and stir the flour and salt into the pan drippings. Use a whisk, if necessary to make sure there are no lumps.
Return the chicken and mushrooms to the pan. Pour in any chicken juices that collected on the plate.
Reduce the heat to low and simmer for 25 minutes, with the lid on.
Serve over rice or noodles. Add the green onions for garnish, if desired.