0 recipes from contoocook and beyond


l/3 cup all purpose flour
l/4 tsp. salt
l/4 tsp. pepper
6 whole boneless chicken breasts )2-l/2 lb. total) skinned, trimmed
of fat, split and halved crosswise)
3 tbps. safflower oil
2 tbsps. butter
l large onion, coarsely chopped
2 med. shallots, finely minced
l2 ozs. mushrooms, sliced
l/3 cup dry white wine
2 cups chicken stock
l/2 cup low fat sour cream
2 jars (4-oz. each) pimientos, drained & diced
2 tbsps. minced fresh parsley
In a small bowl place 2 tbsps. of the flour. In med. bowl combine
remaining flour with s&p. Add the chicken pieces to seasoned flour &
toss, shaking off excess. In a large heavy casserole heat 2 tbsps.
of the oil over mod. high heat. Add half of Chicken & cook until
well browned, about 5 mins. Add shallots & let cook for l min. Add
mushrooms & cook stirring until juices have all evaporated, 6 to 8
mins. Increase heat to mod. high & add white wine. Cook until
liquid has reduced by half. Sprinkle in reserved 2 tbsps. flour and
stir to incorporate; the mushroom mixture will become thick & pasty.
Gradually add chicken stock,stirring. Bring to a simmer and let
bubble, until thickened slightly, abut 2 mins.(Can be made to this
point l day ahead.Wrap & refrigerate the partially cooked chicken
with their juices,cover the casserole & refrigerate.To reheat place
the pot over mod. heat stirring until warm).
Stir in the sour cream & adjust with additional s &p to taste. Stir
in the pimientos & parsley. Add the chicken pieces to the sauce &
let cook,stirring occasionally until chicken pieces are cooked
through, about 3 mins.
Serves 8 to l0.

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