Ingredients
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4 chicken breasts, skinless butterflied
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1/2-1 teaspoon spices (herbes de Provences or Mexican Seasoning Mix or)
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2 tablespoons margarine
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1/2 cup onion, chopped
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250 g mushrooms, fresh or 250 g frozen porcini mushrooms, in pieces
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1/2 cup white wine
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1/2 cup heavy cream
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1 cup broth
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1 teaspoon cornflour
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3 garlic cloves, minced
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1 teaspoon lemon zest, grated
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1 tablespoon chives, chopped (or more or other herbs to taste)
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1/4 teaspoon black pepper
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salt
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chives, for decoration
Instructions
- Preheat the oven and one Pyrex at 65°C/150°F.
- Rub the chicken with the Mexican spices.
- Heat skillet with 1 tablespoon margarine at high temperatures and add the chicken.
- Cook the chicken on each side for about 2 minutes until light brown. Set aside in the preheated oven for at least 20 minutes.
- In the same skillet add the second tablespoon of margarine.
- Add onions and cook until soft.
- Add mushrooms and cook for 5 minutes.
- Dissolve corn flour in broth.
- Now add wine, cream, broth with cornfour, lemon zest, pepper, garlic and chives.
- Stir until combined, adjust salt and pepper and place another bowl in the oven until ready to eat.
- Just before serving, place the chicken hearth on the plate adjust sauce on the plate and decorate with some chives if you want.
- Note: cooking at low temperature will allow you to prepare in advance and have time for your guests as the meat will not dry out rapidly.