Chicken Breasts Duxelles
Preparation and cooking time: 20 minutes
Duxelles may be more traditional with veal or beef but it works wonderfully well with chicken breasts.
Ingredients:
- 2 chicken breasts, boneless, skinless, 300gr, 10.5oz
- 1/4 cup white wine, 60gr, 2.2oz
- 2 tsp olive oil, 9gr, .32oz
Duxelles
- 2 shallots, 75gr, 2.6oz
- 4oz (125gr) mushrooms, 125gr, 4.4oz
- 2 tsp butter, 9.5gr, .33oz
- 1/4 cup white wine, 60gr, 2.2oz
- 1/4 cup beef stock, 56gr, 2oz
- 1 tbs tomato paste, 15gr, .5oz
- 1 tsp dried parsley
- 1/2 tsp dried rosemary
- 1 tsp cornstarch (maizena, corn flour) dissolved in 1 tbs water, 2.6gr, 0.1oz
Instructions:
- Duxelles: Finely chop the shallots and mushrooms.
- Heat the butter in a small nonstick skillet over medium heat until bubbly. Add the shallots and mushrooms and sauté, until golden brown, 6 - 8 minutes.
- Add the white wine and scrape up any brown bits. Cook until wine is almost completely reduced, about 1 tbs left.
- Add beef stock, tomato paste and herbs. Stir well, bring to a simmer.
- Dissolve cornstarch in wine. Stir cornstarch mixture into sauce until thickened. (You may not need all of it.) Remove from heat and cover to keep warm.
- Chicken: Heat olive oil in medium nonstick skillet. Add chicken breasts and sauté until golden, about 5 minutes per side.
- Add white wine. Cover, reduce heat and simmer for 10 minutes. slice and serve on Duxelles.
-------------------------------------------------------------------------------------------------------
Nutrition Information |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search
