Merrilbe Chicken

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Assistant Cook
Sep 9, 2004
Here is a recipe for a great chicken dish. I hope you like it.

2 Pounds Boneless Skinless Chicken Breast
4 Large Shitaki Mushrooms
3 Medium Scallions
1 Can Chicken Broth
1 Pint Heavy Whipping Cream
1 Tbls. Dijon Mustard
Olive Oil
Salt and Pepper

Preheat oven to 325°. In medium saucepan heat broth on medium heat. Allow for it to sit while sautéing mushrooms and scallions. Prepare mushrooms by tearing them into ½ inch segments; also chop scallions in to large pieces. In large oven safe saucepan, add small amount of olive oil. Heat on medium high heat until oil is hot enough for sautéing. Add mushrooms and scallions and sauté until mushrooms are tender and scallions are almost transparent. Stir constantly so as not to burn sauté mix. When sautéing is complete, add chicken broth. and place in oven.

Prepare chicken by taking individual breasts and butterfly cutting them in medium sized skillet, add a small amount of oil and heat on medium high heat until ready. Place chicken carefully in skillet and fry until cooked all the way through flipping constantly so as not to brown or burn. When done with chicken, take sauté pan out to the oven. Slowly place contents into blender or food processor and puree until contents are liquefied. Slowly add heavy cream to puree intermittently so as not to scald the cream. Add Dijon mustard and salt and pepper to taste. Serve warm over butterflied chicken.
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