Serves 6 bake at 375 for 20 minutes
1/3 cup dried Shutake Mushrooms
1/3 cup Morel Mushrooms
1/3 cup dried Porcini Mushrooms
6 Pieces of Chicken
1 White Onion
3 Cloves garlic minced
3 Cups of hot water
1 cup Cream Fraiche
1 cup Heavy Cream
1 cup Dry White Wine
1/3 cup all purpose flour
4 Tablespoon Butter
1 Tablespoon Extra Virgin Olive Oil
Kosher salt and freshly ground Pepper to Taste
Place mushrooms in a bowl and cover with 3 cups of very hot water for 25 minutes. Drain and rinse the mushrooms and pat dry with paper towels and set a side.
Season chicken with salt and pepper and drudge with flour shaking off excess. In a large sauce pan heat 3 tablespoons of butter and 1/2 tablespoon of olive oil over medium heat in two batches cook chicken browning both sides for about 10 minutes each. Transfer chicken into an over proof casserole pan add remaining butter and oil onion and garlic for 2-3 minutes (in the pan the chicken was cooking in) for 2-3 minutes stirring constantly so they don't burn
Add mushrooms and saute reduce heat and let stand for 3-4 minutes then add heavy cream cheese and a pinch of salt and pepper bring mixture to a boil and cook until thinned 8 minutes. Pour Mushrooms sauce over chicken and bake for 20 minutes or until chicken is heated through
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Gypsies Cookbook
RandomI have put together recipes that I have done and have found. Please enjoy and remember to clean up as you go it makes less of a mess
