On the menu at L’s kitchen is “Chef Lawrence’s Chicken”. I am not one to order chicken at a restaurant. It’s fine, usually, but never that interesting or spectacular. But I dream of Chef’s Chicken. White wine, mushrooms, chicken, and cream. Flavorful, and simple, but simple like an artist that knows how to draw a portrait in three strokes of the pen.
Tonight, I had some mushrooms in the fridge that I wanted to use up. So, I decided to try to recreate Chef’s Chicken.
First, to the website, for recognizance.
Yup, ok. Chicken, mushrooms, white wine and cream. Gluten free, so I can assume a reduction sauce rather than a roux-based sauce.
I looked at NY Times Cooking for a base recipe, and found a good “chicken with white wine and mushrooms” situation. (Gift article)
Then, I grabbed this Sauces book off the cookbook shelf, and decided I was getting good vibes off the Beurre Blanc, so decided to follow that technique.
So, final recipe:
- Heat a skillet with ghee, and sear two (seasoned, dredged in flour) chicken breasts. Set aside.
- Slice mushrooms. (Quantity determined by how much you like mushrooms. I love them!) Cook in the skillet.
- Deglaze with 1/2 cup white wine. (Kirkland Chardonnay, so fancy!) When reduced by half, whisk in 2 T heavy cream, followed by 1/2 stick butter. (By the recipe I should have had 2 sticks!!! I am a coward.)
For sides, I went with broccoli for the green veg, because it is what I have! And mashed potatoes with boursoin will stand in for the goat cheese potatoes of the original.
Overall, it was tasty! Was it Chef’s Chicken? Absolutely not. How do I get there? MORE CREAM AND BUTTER, YOU COWARD!!
And also finding a spot in the process to add in some shallot or garlic, I think. Or perhaps something from the herb garden?
Obviously I need to make a research trip to L’s!
Notebook 