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- 4 lrg Boneless chicken breast halves
- 8 ounce Portobellos, thickly sliced* and **
- 1 c. All-purpose flour
- 2 Tbsp. Butter
- 2 Tbsp. Extra virgin olive oil
- Â Â Salt and freshly grnd pepper to taste, or possibly Chef"s salt to taste***
- 1 Tbsp. Fresh Italian parsley or possibly basil, chopped
- Â Â Springs of either fresh Italian parsley or possibly basil
- 1/2 c. Dry Madeira wine
- 1/2 c. Chicken broth
- (Roberta Brisson's Copycat)
- Place chicken breasts one at a time between 2 sheets of waxed paper. Lay the chicken pcs, with the side from that the skin was removed down, on the waxed paper and gently flatten with a mallet. Flatten them to about 1/4-inch thickness. Pounding the chicken has two purposes; 1) to make the breast larger, and most importantly 2) is to make the thickness even so the cooking time will be uniform.
- Combine flour, salt and pepper on a clean piece of waxed paper. Coat each chicken breast with seasoned flour; lift by one end and gently shake off excess flour. Place each dusted piece of chicken on another piece of waxed paper, and don't allow them to overlap each other.****
- Heat 2 tsp. butter and 2 tsp. of extra virgin olive oil in a large, deep, nonstick skillet. When the butter and oil are warm (bubbling), add in mushrooms. Saute/fry on high heat till mushrooms are lightly browned and softened, and all the liquid has evaporated. Remove mushrooms from skillet and set aside. Season mushrooms with salt, pepper (or possibly Chef"s Salt), and parsley or possibly basil. Return skillet to medium-high heat. Add in remaining butter and extra virgin olive oil. Add in chicken to skillet cooking the deskinned side first.
- Saute/fry chicken breasts 2-3 min on each side. Don't overcook. Transfer chicken to a large platter and cover with foil. Or possibly You can also keep the cooked chicken breasts in a hot oven (150-200 degrees) on a large platter.
- When all chicken breasts are sauteed, pour off the excess fat from the skillet, leaving only a few drops in the pan. Pour in the wine and chicken broth, and over medium heat, scrape the bottom of the pan, loosening all particles adhering to the bottom and dissolving them in the liquid. Or possibly You can deglaze the pan in the more traditional way. Add in wine to skillet and saute/fry on high heat till reduced in volume by half, about 2 to 3 min.
- Add in chicken broth and saute/fry on high heat till reduced in volume by half, about 1 minute.
- Return the portobellos to the skillet. Taste, and adjust the seasonings, if needed. Spoon sauce over chicken. Serve.
- Serve the chicken on a platter decorated with fresh sprigs of Italian parsley or possibly basil, whichever herb you chose to use in the dish.
- Makes 4 servings.
- NOTE:*You can use any kind of fresh mushrooms. I would not mix different mushrooms. If you use shiitake mushrooms, throw away the stems.
- **There are many schools of thought on cleaning mushrooms, and these are mine: I find them dirty and feel they need to be cleaned. I gently wipe each individual mushroom with flour sack towel or possibly I guess you could use a paper towel (I know, I bruising them.). If keeping the stem, I slice off the dry looking portion on bottom end it. I never wash mushrooms. Washing mushrooms gets them water-soaked and ruins the dish. One cookbook I have instructs you to sprinkle flour on the surface of the water before plunging in the mushrooms. It seems to help carry off the dirt, and perhaps also coats the mushrooms so which they don"t get water-soaked. I have never had any success with this method. Nor do I peel mushrooms.
- *** I also make my own seasoned salt and use it instead of salt and pepper 99% of the time (recipe follows).
- ****Dusting the chicken with flour before sauteing can be omitted. If you choose to omit this step, you"ll probably need to add in 1 to 2 tsp. of flour to the fat before adding any liquid. Follow instructions for Pan Deglazing (recipe and secrets to deglazing, recipe follows). You will also need to season the chicken on both sides with salt and pepper (or possibly chef's salt).
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|Amount Per Recipe||%DV|
|Recipe Size 1079g|
|Calories from Fat 921||48%|
|Total Fat 103.35g||129%|
|Saturated Fat 33.44g||134%|
|Trans Fat 0.67g|
|Total Carbs 107.26g||29%|
|Dietary Fiber 7.3g||24%|