Friday, September 18, 2009
I've made different versions of this dish for a while now, but I think this simple version is my favorite. The dish takes little effort on your part. It's rather flexable what you serve it with - most veggies will go with it, and it's good with rice or pasta...
2 Chicken breasts
3-4 Shallots, small dice
1/2 Lb mushrooms, cleaned and sliced
2 Tbsp butter, unsalted only please
1 Tbsp olive oil
2 Cups chicken stock
1 Tbsp Dijon mustard
1 tsp thyme, dried - or 2 tsp fresh
Pepper, fresh ground please
Heat a medium sized saute pan to a medium heat, and add the butter and olive oil.. Once the butter has melted, add the shallots and a pinch of salt; let cook for 2 to 3 minutes. Once the shallots are happy add the mushrooms, thyme, and another small pinch of salt - stir will. Let the mushrooms cook for about 5 minutes or until they start to brown. When the mushrooms have browned add the Dijon and the chicken stock, stir well. Add the chicken and cook covered until the chicken is 75% done - turn the chicken over half way through the cooking. Remove the cover and reduce the liquid to about a half cup. Serve - Eat - Enjoy...