Paillardes de Poulets aux Champignons ~ Grilled Chicken with Creamy Mushrooms
Boneless, skinless chicken breasts are lightly pounded, grilled then served with a creamy mushroom sauce.
INGREDIENTS:
4 boneless, skinless chicken breasts
1 Tablespoon olive oil + extra for brushing on the chicken
1/2 onion, peeled and thinly sliced
1 garlic clove, finely minced
1 8-oz. container whole mushrooms, cleaned (or pre-sliced mushrooms)
1 cup chicken broth
1 cup cream
thyme leaves (to your taste)
salt and freshly ground pepper
PREPARATION:
1. Pound the chicken breasts about 1/4-inch thick. Heat grill. (I use a George Foreman grill during the week for quick dishes like this)
2. Brush the breasts with some olive oil and season with salt and pepper.
If using whole mushrooms, trim the stem and cut them into quarters.
3. Grill the breasts. While they are cooking, heat the olive oil in a non-stick skillet and add the onions, mushrooms and garlic.
4. Cook the mushroom mixture, stirring, for 5 minutes.
5. When the chicken is done, remove from grill and keep warm.
6. Pour the chicken broth into the pan and cook for 5-8 minutes or until it is slightly reduced. Pour in the cream and cook for an additional 5 minutes.
To serve:
Serve the grilled chicken topped with the creamy mushroom sauce.
B-man
