Sauteed Chicken With Cream Sauce (Paulet Saute a La Creme)

1. 1

   Brown the chicken in 4 Tblsp.

2. 2

   of the butter and the oil in a heavy 8-10 inch skillet or saute pan.

3. 3

   Pour off all but a thin film of fat, return the chicken to the skillet and season it.

4. 4

   Cover the skillet tightly and cook over high heat until the fat splutters.

5. 5

   Immediately reduce heat and cook chicken slowly, basting it with pan juices every 7-8 minutes.

6. 6

   After 30 minutes, or when chicken is tender, remove it from the skillet and arrange pieces attractively on a heated serving platter.

7. 7

   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.

8. 8

   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.

9. 9

   Taste and correct seasoning.

10. 10

    Remove from heat and stir in the parsley, add the remaining 1 Tblsp.

11. 11

    of butter and tip pan back and forth to blend it into the sauce.

12. 12

    Pour the sauce and mushrooms over the chicken and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.