Chicken Breasts With Chinese Mushrooms
|Chicken breast halves||4 Large, boned, skinned, and tendons removed|
|Melted butter||1 Tablespoon|
|Coarse salt||To Taste|
|Freshly ground white pepper||To Taste|
|Oriental dried mushrooms||8 Medium|
|Warm water||3⁄4 Cup (12 tbs)|
|Chicken stock||1 1⁄2 Cup (24 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Minced shallot||1 Tablespoon|
|Minced ginger||1 Teaspoon|
|Minced garlic||1⁄2 Teaspoon|
|Whipping cream||3⁄4 Cup (12 tbs)|
|Glace de viande||2 1⁄2 Tablespoon (Meat Glaze)|
|Drained canned chinese straw mushrooms||1⁄3 Cup (5.33 tbs)|
|Chopped chives||1⁄4 Cup (4 tbs)|
Press each chicken breast down and butterfly by slicing in half horizontally using a long thin knife placed parallel to the board, stopping just before you cut all the way through.
Open up as you would a book.
With your fingers, press to flatten into a neat, thin piece.
Lightly brush 4 ovenproof plates with melted butter and sprinkle lightly with salt and pepper.
Place chicken breasts in center of each plate.
Brush lightly with butter and sprinkle with pepper.
Press small piece of waxed paper on top of each breast.
Set aside while preparing sauce.
For sauce: Soak mushrooms in warm water for 15 minutes.
Drain well (reserve soaking liquid); squeeze out excess moisture.
Remove stems and slice into strips; set caps and stems aside.
Pour soaking liquid into medium saucepan.
Add stock, wine, shallot, ginger and garlic and cook over medium heat until reduced to about 1 cup.
(Can be prepared several hours ahead to this point.) Stir in cream and glace de viande and continue cooking until sauce is slightly reduced, about 5 to 8 minutes.
Add rehydrated and straw mushrooms and continue cooking until about 1 cup of sauce remains.
Preheat oven to 450°F.
Blend chives into sauce.
Season to taste with white pepper.
Bake chicken for 5 minutes.
Remove plates from oven and discard waxed paper.
Divide sauce evenly and spoon over chicken.