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Categories:
chicken butter vegetable oil salt fresh ground black pepper mushrooms white wine heavy cream fresh parsley
Viewed: 37 - Published at: 8 years agoIngredients
- 2 12-3 lbs frying chicken, cut up
- 5 tablespoons butter
- 2 tablespoons vegetable oil
- salt
- fresh ground black pepper
- 1 cup sliced mushrooms
- 14 cup dry white wine
- 34 cup heavy cream
- 2 tablespoons finely chopped fresh parsley
Method
- Brown the chicken in 4 Tblsp.
- of the butter and the oil in a heavy 8-10 inch skillet or saute pan.
- Pour off all but a thin film of fat, return the chicken to the skillet and season it.
- Cover the skillet tightly and cook over high heat until the fat splutters.
- Immediately reduce heat and cook chicken slowly, basting it with pan juices every 7-8 minutes.
- After 30 minutes, or when chicken is tender, remove it from the skillet and arrange pieces attractively on a heated serving platter.
- Add the mushrooms to the skillet and toss for 2 minutes, then pour in the wine and boil over high heat, stirring in any browned bits that cling to the pan.
- When the wine has almost cooked away, stir in the cream and cook it briskly for at least 3 or 4 minutes until it has reduced and thickened slightly.
- Taste and correct seasoning.
- Remove from heat and stir in the parsley, add the remaining 1 Tblsp.
- of butter and tip pan back and forth to blend it into the sauce.
- Pour the sauce and mushrooms over the chicken and serve at once.
