Chicken Forestiere Recipes

Steps:

• Combine 4 T flour, salt & pepper in a shallow dish. Dredge chicken breasts in flour mixture. Heat 2 t oil in nonstick skillet over medium heat. Add half of chicken and cook about 3-4 minutes per side until golden outside and no longer pink. Remove and keep warm; repeat with 2 more t oil and remaining chicken. Add remaining 2 t oil to skillet. Add shallot and cook, stirring for 10-20 seconds. Add mushrooms and saute 1-2 minutes or until softened and browned. Add remaining 2T flour and cook, stirring for 30 seconds. Pour in broth & wine and bring to boil, stirring. cook for 5 minutes or until slightly thickened. Reduce to low and stir in parsley. Season to taste. Return chicken to pan and heat gently.

Steps:

• Coarsely chop mushrooms; there should be about 2 cups of each.
• Bring enough water to cover mushrooms to boil and add salt to taste. Add mushrooms and cook about 1 minute. Drain immediately. Put mushrooms in cheesecloth and squeeze to extract most of liquid.
• Put mushrooms into the container of food processor or electric blender and blend as fine as possible. There should be about 1/2 cup.
• Melt butter in saucepan and add mushrooms. Cook briefly and add cream, salt, pepper, nutmeg and cayenne pepper. Let simmer 5 minutes. Serve with roast meats, poached eggs, steamed fish, broiled chicken or roast rack of lamb (see recipe).

Steps:

• Combine 2 tablespoons flour, 1/4 teaspoon salt and 1/4 teaspoon pepper in shallow dish. Dredge chicken breasts in flour mixture. Heat 2 teaspoons oil in a non-stick pan over medium heat. Add chicken and cook for 3-4 minutes per side, or until golden on outside and no longer pink inside. Remove and keep warm.
• Add 1 teaspoon butter to the pan. Add bacon/ham pieces as well as the shallots or onions and cook, stirring for 5 minutes. Add mushrooms and saute for 5 minutes or until softened and browned. Add remaining 1 tablespoon flour and cook, stirring for 30 seconds.
• Pour in stock, wine and cognac and bring to boil, stirring. Cook 5 minutes or until slightly thickened. Reduce heat to low, stir in parsley or chives and whipping cream. Season and return chicken to pan and simmer until mashed potatoes are ready to plate, stirring occasionally.
• While chicken is simmering, place the potato in a pan of cold water, boil then simmer until you can pierce with a fork. Drain. Using a potato masher, slowly add the butter, milk and sage and mix until smooth and creamy. You may not need all of the butter or milk, depending on your potato and how it mashes.
• Put a dollop of mashed potato in the centre of each plate and arrange the chicken around it. Pour the sauce over and serve.