1ea Patuxent 8oz boneless skin on chicken breast
1oz CVF sliced white mushrooms
1oz oyster mushrooms, sliced
1oz CVF portabella mushrooms, sliced
1oz shiitake mushrooms, sliced
¼ tsp CVF fresh parsley, chopped
2oz Glenview heavy cream 40%
2oz brandy
1/8 tsp Monarch six pepper blend
½ oz Beyond liquid butter sub
Method: sauté the chicken breast skin side down in the Beyond until the skin is crisp and golden brown turn chicken over and cook for 10 minutes at a low heat. Add all the mushrooms and sauté for two or three minutes, add the brandy and burn off the alcohol, add the cream, six pepper blend and reduce by half. Add the parsley and serve.
Yield: 1 serving
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