Chef Serge: Chicken with Mushroom Cream Sauce & Harvest Vegetables

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Chicken with Mushroom Cream Sauce

For the Chicken

  • 4 6 oz. Boneless, Skinless Chicken Breast
  • ½ cup Flour
  • 1 egg
  • 1 Tbls Water 
  • ½ cup Italian Bread Crumbs
  • 2 Tbls. Grape Seed Oil
  • Salt and Ground White Pepper, to taste

1. Place each piece of chicken between two pieces of plastic film. Using a meat mallet,
flatten the chicken to an even thickness, being careful not to tear the chicken.

2. Season the chicken with salt and white pepper.

3. Put the flour in a shallow dish. In a separate shallow dish, beat together the egg and
the water. In a third dish, put the bread crumbs.

4. Roll each chicken piece in the flour to coat well, dip in the egg and then roll in the bread
crumbs, being sure to coat each piece well. Place each piece of chicken on a clean
dish.

5. When ready to cook, heat the grape seed oil in a heavy skillet. Brown the chicken on
both sides. Transfer chicken to a baking sheet. Finish cooking chicken in a pre-heated
350 degree oven until internal temperature reaches 165 degrees, about 15-20 minutes.

6. While the chicken is cooking prepare the sauce

For the sauce

  • 1 Shallot, finely diced
  • 6 oz. Button Mushrooms, sliced
  • 1 Tbls Unsalted Butter
  • ½ cup White Wine
  • 1 cup Chicken Stock
  • 1 sprig Fresh Tarragon
  • Salt and Ground White Pepper, to taste
  • ½ cup Heavy Cream

1. Melt the butter in a heavy skillet over medium heat. Add the mushrooms and saute
until mushrooms are tender, about 4-5 minutes. Add the shallot and continue to cook
until shallot is softened.

2. Deglaze the pan with the wine and reduce by half.

3.Add the chicken stock and fresh tarragon and reduce heat to simmer 10 minutes.

4. Season with salt and white pepper to taste and stir in heavy cream. Continue to simmer until cream
is heated through.

To serve, spoon sauce over chicken.

Roasted Harvest Vegetables

  • 3 Baby Red Potatoes cut into quarters
  • 3 Small Yukon Gold Potatoes cut into chunks
  • 1 Sweet Potato, peeled and cut into chunks
  • ½ lbs. Baby Carrots
  • 1 Bag Small Frozen Brussels Sprouts
  • 3 Stalks Celery cut into chunks
  • 1 Purple Onion, peeled and cut into chunks
  • Salt & Black Pepper, to taste
  • Olive Oil

1.Preheat oven to 350 degrees.

2. Spread all prepared vegetables on a sheet pan and drizzle with a generous amount of
olive oil. Season with salt and pepper to taste.

3. Place sheet pan in preheated oven and cook for 40-50 minutes, until vegetables are
tender.

If desired, drizzle with balsamic vinegar before serving.

Copyright 2019 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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