Wild mushrooms and Chicken are a marriage made in heaven and the sage complements both well, but if you do not have fresh sage use either the French or Russian tarragon, or basil. No recipe is written in stone and I use different wild mushrooms when the mood takes me, or use mixed mushrooms. I have never tried this with turkey breast but I imagine that it is great, although I have used it with guinea fowl. Sometimes I also wrap serrano ham or parma ham around the chilchen breasts before roasting.
Ingredients
3 Tablespoons butter
3 chopped shallots
10 ounces cremini mushrooms,
1 teaspoon chopped fresh parsley
1 cup dry vermouth
1 cup double cream
Large handful of chopped purple leafed sage
1 Tablespoon olive oil
1/2 kilo chicken breasts,
Kosher Salt and freshly ground black pepper
3 chopped shallots
10 ounces cremini mushrooms,
1 teaspoon chopped fresh parsley
1 cup dry vermouth
1 cup double cream
Large handful of chopped purple leafed sage
1 Tablespoon olive oil
1/2 kilo chicken breasts,
Kosher Salt and freshly ground black pepper
Preheat the oven to 375 degrees F.
Place the chicken breasts on a metal tray and drizzle with olive oil, season well and roast for twenty minutes, until cooked. Meanwhile melt the butter and sauté the shallots for one minute. Add mushrooms and parsley and sauté for five more minutes, until the mushrooms have browned. Add vermouth and deglaze the pan, scraping up bits that may be sticking to the bottom of the pan. Stir in the cream. Bring to a simmer and cook the sauce down until it is thick enough to coat the back of a wooden spoon. Stir sage into sauce, adjust seasoning to taste with salt and pepper. Plate and spoon sauce over chicken to serve.
Garnish with chopped fresh parsley.
Garnish with chopped fresh parsley.
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