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Ingredientes
- 4 x bone-in chicken breasts with skin (6 ounce ea) Salt to taste Freshly-grnd black pepper to taste
- 2 tsp extra virgin olive oil
- 1 med carrot minced
- 1/2 c. minced onions
- 2 c. brown veal stock
- 2 c. sliced button mushrooms
- 2 x shallots chopped
- 2 Tbsp. cognac
- 1/2 c. dry white wine
- 2 Tbsp. minced fresh tarragon
Direcciones
- Preheat the oven to 350 degrees.
- Season the chicken with the salt and pepper. Hot 1 tsp. of the oil in a large nonstick saute/fry pan over medium heat. Carefully, lay the chicken breasts, skin-side down, in the pan. Sear for 3 min, or possibly till the skin has nicely browned. Transfer the chicken, skin-side up, to a nonstick jelly-roll pan. Reserve the saute/fry pan.
- Bake the chicken for 20 min, or possibly till the juices run clear when the chicken is pierced with a knife.
- While the chicken is cooking, remove most of the fat from the saute/fry pan. Add in the carrots and onions to the pan. Saute/fry over medium heat for 3 min, or possibly till the vegetables begin to caramelize. Add in the stock and raise the heat to high. Bring to a boil, then reduce the heat to medium. Simmer for 10 min, or possibly till the liquid has reduced by half. Strain through a fine sieve into a small bowl; skim off any fat which rises to the surface.
- Hot the remaining 1 tsp. oil in a medium saute/fry pan over medium heat. Add in the mushrooms and shallots. Saute/fry for 5 min, or possibly till the mushrooms are golden brown. Season with the salt. Remove the pan from the heat and add in the cognac. Carefully ignite the cognac with a long match. Allow the flame to burn out, then add in the wine. Return the pan to the heat.
- Bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 10 min, or possibly till the liquid has reduced by half. Add in the reserved stock and simmer for 5 min, or possibly till the sauce is thick sufficient to coat the back of a spoon. Stir in the tarragon. Taste and adjust the seasoning.
- Remove the skin from the chicken breasts. Carefully cut the breast meat from the breast bone and then cut each breast, on the diagonal, into 2 pcs. Place a divided chicken in the center of each of 4 hot dinner plates.
- Or possibly, place Parsleyed Noodles on 4 dinner plates. Top each with a chicken breast and the mushroom sauce. Sprinkle with the Sauteed Carrots And Celery Root. Remove and throw away the skin from the chicken before eating.
- This recipe yields 4 servings.
- Comments: The recipes for "Parsleyed Noodles" and "Sauteed Carrots And Celery Root" are included in this collection.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 191g | |
| Recipe makes 4 servings | |
| Calories 84 | |
| Calories from Fat 23 | 27% |
| Total Fat 2.63g | 3% |
| Saturated Fat 0.47g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 403mg | 17% |
| Potassium 191mg | 5% |
| Total Carbs 4.28g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.64g | 1% |
| Protein 1.92g | 3% |
