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
- Preheat your oven to 350 °F.
- 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.
- Remove the breasts and deglaze the skillet with a quater to half of the wine.
- Return the chicken breasts to the skillet.
- Top the breast with the mushrooms, onion, shallots, and garlic.
- Add the remainder of the wine and the butter.
- 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.
- 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.
- Reduce the sauce in the skillet by about half, over medium heat.
- Slowly stir in the cream and cheese until completely combined.
- Stir in the parsley.
- Return the breasts to the skillet and heat briefly until warm.
- Serve the breasts and sauce over focaccia slices, halved lengthwise with grilled or sautéed vegetables of your choice.