Capitolade Of Chicken

1. 1

   Preheat oven to 375u00b0; butter a medium baking dish.

2. 2

   To make the bread crumbs: melt 2 teaspoons butter in a small skillet over medium heat; stir in the bread crumbs and toast them until golden; stirring ocasionally.

3. 3

   Scrape bread crumbs out of the skillet and reserve.

4. 4

   To make the hash: Melt the 4 tablespoons butter in a skillet over medium heat.

5. 5

   Stir in the shallots and mushrooms; cook about 5 minutes or until the mushrooms are limp.

6. 6

   Sprinkle in the flour and, when incorporated, pour in the wine and simmer briefly until reduced by half.

7. 7

   Pour in the stock and the half-and-half, add salt, and cook 5 minutes longer or until lightly thickened.

8. 8

   Stir in the chicken and heat through; remove from heat and add the parsley.

9. 9

   Spoon the capitolade into the prepared dish; sprinkle with the bread crumbs and bake 15-20 minutes, until the bread crumbs are nicely browned and the sauce is bubbly.

* Per serving · 4 servings · Values may vary.