Wild mushrooms and Chicken are a marriage made in heaven and the sage complements both well, but if you do not have fresh sage use either the French or Russian tarragon, or basil.
No recipe is written in stone and I use different wild mushrooms when the mood takes me, or use mixed mushrooms.
I have never tried this with turkey breast but I imagine that it is great, although I have used it with guinea fowl.
Sometimes I also wrap serrano ham or parma ham around the chilchen breasts before roasting.
Ingredients 3 Tablespoons butter 3 chopped shallots 10 ounces cremini mushrooms, 1 teaspoon chopped fresh parsley 1 cup dry vermouth 1 cup double cream Large handful of chopped purple leafed sage 1 Tablespoon olive oil 1/2 kilo chicken breasts, Kosher Salt and freshly ground black pepper Preheat the oven to 375 degrees F.
Place the chicken breasts on a metal tray and drizzle with olive oil, season well and roast for twenty minutes, until cooked.
Meanwhile melt the butter and sauté the shallots for one minute.
Add mushrooms and parsley and sauté for five more minutes, until the mushrooms have browned.
Add vermouth and deglaze the pan, scraping up bits that may be sticking to the bottom of the pan.
Stir in the cream.
Bring to a simmer and cook the sauce down until it is thick enough to coat the back of a wooden spoon.
Stir sage into sauce, adjust seasoning to taste with salt and pepper.
Plate and spoon sauce over chicken to serve.
Garnish with chopped fresh parsley.
Italian food is simple elegant and fabulous, it makes the most of the freshest ingredients.
Italians don't ask how much food is they ask how fresh it is.
The concept of a weekly shop is alien to them, their fruit and vegetables are bought every day.
The fantastic thing about Italian food is the fact that they have no such thing; Italy was a separate conglomeration of states until 1870.
Each area has its own cuisine and that cuisine has been forged by Centuries of geographical area and history.
For instance the food in the North West bears a closer relationship to mid European food because it was influenced by its neighbour the Austro- Hungarian empire.
In the South the flavours of the Mediterranean prevail, the olive oils, the fresh and dried fruit influenced by the Moors, the tomatoes brought from the New World.
No recipe is written in stone and I use different wild mushrooms when the mood takes me, or use mixed mushrooms.
I have never tried this with turkey breast but I imagine that it is great, although I have used it with guinea fowl.
Sometimes I also wrap serrano ham or parma ham around the chilchen breasts before roasting.
Ingredients 3 Tablespoons butter 3 chopped shallots 10 ounces cremini mushrooms, 1 teaspoon chopped fresh parsley 1 cup dry vermouth 1 cup double cream Large handful of chopped purple leafed sage 1 Tablespoon olive oil 1/2 kilo chicken breasts, Kosher Salt and freshly ground black pepper Preheat the oven to 375 degrees F.
Place the chicken breasts on a metal tray and drizzle with olive oil, season well and roast for twenty minutes, until cooked.
Meanwhile melt the butter and sauté the shallots for one minute.
Add mushrooms and parsley and sauté for five more minutes, until the mushrooms have browned.
Add vermouth and deglaze the pan, scraping up bits that may be sticking to the bottom of the pan.
Stir in the cream.
Bring to a simmer and cook the sauce down until it is thick enough to coat the back of a wooden spoon.
Stir sage into sauce, adjust seasoning to taste with salt and pepper.
Plate and spoon sauce over chicken to serve.
Garnish with chopped fresh parsley.
Italian food is simple elegant and fabulous, it makes the most of the freshest ingredients.
Italians don't ask how much food is they ask how fresh it is.
The concept of a weekly shop is alien to them, their fruit and vegetables are bought every day.
The fantastic thing about Italian food is the fact that they have no such thing; Italy was a separate conglomeration of states until 1870.
Each area has its own cuisine and that cuisine has been forged by Centuries of geographical area and history.
For instance the food in the North West bears a closer relationship to mid European food because it was influenced by its neighbour the Austro- Hungarian empire.
In the South the flavours of the Mediterranean prevail, the olive oils, the fresh and dried fruit influenced by the Moors, the tomatoes brought from the New World.
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