Culinary Art

Sauteed Boneless Breast of Chicken with Mushroom Sauce

Portions: 10 Portion size: 1 chicken breast, about 4 oz (125 g) ,(60 mL) sauce

60 g Clarified butter ,10 Boneless, skinless chicken breasts from

5 chickens, (1.6 kg) each ,to taste Salt ,to taste White pepper

60 g Flour for dredging ,300 g Mushrooms (white),sliced

30 mL Lemon juice ,600 mL Supreme sauce, hot

Per serving:

Calories, 360; Protein, 36 g; Fat, 20 g (51% cal.); Cholesterol, 145 mg;

Carbohydrates, 8 g; Fiber, 1 g; Sodium, 200 mg.

Procedure

1. Add enough clarified butter to a saute pan to just cover the bottom

with a thin film. Place on the range over moderate heat.

2. While the pan is heating, season the chicken breasts and dredge

in flour. Shake off excess flour.

3. Place the breasts in the hot pan, presentation side (that is, the

side that had the skin) down.

4. Saute over moderate heat until lightly browned and about half

cooked. The heat must be regulated so the chicken doesn’t

brown too fast.

5. Turn the chicken over and complete the cooking.

6. Remove the chicken from the pan and place on hot dinner

plates for service. Keep warm.

7. Add the mushrooms to the pan and saute briefly. After a few seconds,

before the mushrooms start to darken, add the lemon

juice.

Toss

the mushrooms in the pan as they saute.

8. Add the supreme sauce to the pan and simmer for a few minutes,

until reduced to the proper consistency.

(The juices from the mushrooms will dilute the sauce.)

9. Ladle 2 fl oz (60 mL) sauce over each portion and serve immediately.

Other sauces based on chicken stock may be used in place of mushroom

sauce to serve with sauteed chicken breasts, including supreme,

aurora, Hungarian, and ivory.