SAUTEED CHICKEN BREASTS ON A MUSHROOM FLAN
Recipe By: Betty Rosbottom
6 tablespoon unsalted butter plus extra for the baking pan
5 tablespoon canola oil
1 pound mushrooms -- finely chopped
1/3 cup minced shallots
Kosher salt and freshly ground black pepper
2 large egg yolks
1 3/4 cup light cream
1/4 cup cre fraiche or sour cream
1/4 cup grated Parmesan cheese -- preferably Parmigiano Reggiano
4 tablespoon chopped flat leaf parsley
1/8 teaspoon cayenne pepper
3 large boneless chicken breasts (8 to 9 ounces each)
1 1/2 teaspoon crushed dried rosemary
1/2 cup dry white wine
Arrange a rack at center position and preheat oven to 350 degrees. Butter a 2-quart, shallow oven-to-table baking dish.
Heat 3 tablespoons each butter and oil in a large, heavy skillet over medium-high heat. Add mushrooms and saut stirring, until browned, 8 to 10
minutes. The mushrooms might produce a lot of liquid; cook until liquid has evaporated. Transfer mushrooms to a plate.
In the same pan, melt another tablespoon of butter. Add shallots. Stir and cook until lightly browned, about 2 minutes. Add shallots to mushrooms and
season with 1/2 teaspoon salt and several grinds of pepper.
In a large bowl, whisk together egg yolks, 3/4 cup of cream, cre fraiche and Parmesan. Stir in 3 tablespoons of parsley, cayenne and mushroom mixture.
Pour into baking dish (mixture will only come 1/2 inch or so up sides of pan) and bake until flan is set and browned, about 30 minutes. (Can be
prepared 1 day ahead; reheat in a 350 degree oven, about 15 minutes.)
With a knife held parallel to the work surface, halve chicken breasts horizontally so that you have 6 pieces. Pat chicken dry and season on one side
with salt, pepper, and rosemary.
Place same skillet in which mushrooms were cooked over medium-high heat. Add remaining butter and oil. When hot, add chicken and sautuntil golden brown
and juices run clear when pierced with a knife, about 3 minutes a side. Transfer chicken to a plate. Tent loosely with foil.
Add wine to skillet and whisk constantly to scrape up browned bits on the bottom of the pan. When wine has reduced by one-third, whisk in remaining
cream and cook 1 minute or until sauce has thickened. Season with salt and pepper.
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