recipe for the wicked

Last evening we entertained a motley crew of rogues and misfits in order to celebrate the birthday of the lovely Noelle. The main course was a creamy, mushroomy, wine-y, chicken-y concoction served over focaccia and sautéed, multi-coloured bell peppers.

As requested, kittens, here is the recipe for the chicken portion of the dinner from last night, condensed to serve 4 rogues and/or misfits, rather than 9:

What you need:

4 boneless, skinless chicken breasts

1 lb of mushrooms (I used a combination of oyster, shiitake, and cremini) cut/broken down to bite-sized pieces

2 shallots, thinly sliced

1 red onion, thinly sliced

2 cloves of garlic, crushed

2 cups of dry, white wine

1 cup of half and half

1/4 cup of butter

1/4 cup of grated parmesan or romano cheese

1 cup of chopped, italian parsley

black pepper to taste

Method:

  1. Preheat your oven to 350 °F.
  2. In a large skillet (if you have an oven-safe skillet, you can use it to cook the entire dish), brown the chicken breasts in 1 tablespoon of the butter.
  3. Remove the breasts and deglaze the skillet with a quater to half of the wine.
  4. Return the chicken breasts to the skillet.
  5. Top the breast with the mushrooms, onion, shallots, and garlic.
  6. Add the remainder of the wine and the butter.
  7. Cook the lot of it in your oven-safe skillet at 350 °F for about 30-35 minutes, or until your meat thermometer registers an internal temperature of 170 °F.
  8. Remove the chicken from the skillet and move to a dish that will catch any drippings while they rest, leaving the mushrooms, garlic, onion, shallots, and remaining sauce in the skillet.
  9. Reduce the sauce in the skillet by about half, over medium heat.
  10. Slowly stir in the cream and cheese until completely combined.
  11. Stir in the parsley.
  12. Return the breasts to the skillet and heat briefly until warm.
  13. Serve the breasts and sauce over focaccia slices, halved lengthwise with grilled or sautéed vegetables of your choice.
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