A bright, slightly acidic white wine will make a nice counterpoint to the rich flavors of this menu. Try an Italian Pinot Grigio or Pinot Bianco from either Friuli or Trentino-Alto Adige. Whichever you select, buy enough to use in the sauce as well as at dinner.
If you prefer a Mideastern touch, in keeping with the bulgur, brew hot tea with mint leaves and sugar.
5 tablespoons butter
Y4 cup minced shallots
Y2 pound fresh mushrooms, sliced
1 tablespoon chopped fresh marjoram, or 1 teaspoon dried
2 tablespoons chopped fresh chives, or 2 teaspoons freeze-dried
Salt and freshly ground black pepper
Y4 cup dry white wine
8 skinless, boneless chicken breast halves
Y4 cup brandy
2 tablespoons chopped fresh parsley for garnish (optional)
Melt 3 tablespoons of the butter in skillet large enough to hold chicken in one layer. (It may be necessary to use two skillets to cook chicken.) Stir in shallots and cook over low heat for about a minute.
Add mushrooms and continue cooking for another minute. Stir in herbs, seasonings, and wine. Cook over moderately high heat about 3 minutes, or until wine has reduced to an essence.
Remove mushroom mixture and set aside on warm plate. Cover and keep warm.
Put chicken between sheets of waxed paper and pound until breasts are about 1/2 inch thick. Season with salt and pepper.
Add the remaining 2 tablespoons butter to skillet over medium-high heat. When butter is hot, sauté chicken breasts, without crowding pan, 3 to 4 minutes on 1 side until lightly browned. Reduce heat slightly, turn each breast with tongs, and brown other side—adding more butter if necessary. Place some mushroom mixture on top of each breast and turn off heat.
Slightly warm brandy in small saucepan. Standing back, hold a match just above brandy and set it aflame.
Pour flaming brandy over chicken. Shake pan gently until flames have subsided. Remove to platter and garnish with parsley, if desired.
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