This feeds two people.
You need:
-Two boneless skinless chicken breasts
-1 shallot, minced
-Small crate of button mushrooms, quartered
-2 cups Chicken Stock
-1 1/2 Cups of Heavy Cream
-Salt/Pepper
-Butter
-1 bottle of Anchor Steam Beer (the real San Francisco Treat)
-1 dash of Brandy or Cognac
-Parsley
Start by sauteeing the shallots in butter until they are translucent. Next add your chicken breasts and sear them until they are golden on either side. Crank the heat up to full blast, add the Cognac and ignite. Shake the pan until the flames subside. Add your beer and stock and reduce the heat. Now quarter your mushrooms and slowly cook them in water, salt, and butter for eight minutes - the liquid should reach halfway up your mushrooms. Remove from heat and set aside. Let your chicken cook for twenty minutes on med-low heat. Once ready pour in your cream and mushrooms, let this mixture thicken to a sauce. Salt/Pepper and then serve!
This looks absolutely marvelous. I'd have to deal with a different beer, but could still be good. Poultry rocks my socks. And those potatoes (are they potatoes?) in the photograph look absolutely scrumptious.
ReplyDeleteOf course! They're pommes noisettes. So good but such a bitch to make. They are carved out with a melon baller and then par-boiled and then fried. So good.
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