Submitted by: Allison Davis, Farm and Dairy Production Manager
Ingredients:
- 2 Tbsp. clarified butter
- 8 oz. skinless chicken breast
- 1/4 tsp. steak seasoning
- 1 1/2 tsp. Dijon mustard
- To dust flour
- 4 large mushrooms, sliced
- Lemon juice
- 2 Tbsp. white wine
- 1 Tbsp. minced shallots
- 2 Tbsp. brandy
- 1 clove garlic
- 3 oz. whipped cream
- 2 tsp. parsley
Directions:
- Split chicken into two equal halves. Pound breasts until uniform 1/4-inch thick. Sprinkle both sides with steak seasoning and rub with mustard.
- Heat skillet and clarify butter. Dredge breasts in flour; shake off excess. Sauté in butter until golden brown on both sides.
- To make sauce, add mushrooms to skillet and cook halfway. Add lemon juice, wine, shallot and garlic. When shallots are soft, add brandy and flame. Add cream and most of parsley. Cook, stirring often, until liquid is reduced and sauce thickens slightly.
- Pour the sauce over chicken breast and sprinkle with remaining parsley.
