Source:

La Bonne Auberge, San Mateo, California

Serves/Makes:4

Ingredients

• 4 boneless and skinned chicken breasts
• 2 tbsp (30 ml) unsalted butter
• 1/4 cup (60 ml) finely chopped shallots
• 2 cups (475 ml) sliced mushrooms
• 8 large, shelled and deveined prawns
• 2 tsp (10 ml) chopped fresh thyme
• 1 tbsp (15 ml) chopped Italian parsley or chervil
• 1-1/2 cups (350 ml) dry white wine
• 1/2 cup (125 ml) heavy cream
• 1 tsp (5 ml) lemon juice
• salt, white pepper, and nutmeg to taste
• cooked rice or potatoes

Preparation

• Season chicken breasts with salt and pepper.
• In a large non-stick pan, melt butter. Add shallots, mushrooms, thyme, and chicken breasts.
• Sprinkle parsley or chervil and nutmeg over chicken.
• Add wine and lemon juice and simmer, covered, for 10 minutes.
• With a slotted spoon, transfer the chicken to a serving dish and keep warm.
• Add prawns to broth and cook for one or two minutes.
• Arrange prawns decoratively over chicken breasts and keep warm.
• Add cream to stock, let it reduce for two or three minutes.
• Pour sauce over chicken and prawns and sprinkle with parsley or chervil.
• Serve with rice, or boiled or mashed potatoes.
• For a lighter dish:
• Replace butter with 2 tbsp (30 ml) unsaturated oil, and the cream by 1/2 cup (125 ml) chicken or vegetable broth. Mix 1 tsp (5 ml) cornstarch with 2 tbsp (30 ml) of the broth, and add to the reduced broth while stirring.

Comments

Provided by Chef Philippe, who thoughtfully includes suggestions for a lighter version.