Page 478 - YC Cooking School

What to do:

1. Heat a cast iron skillet or regular frying pan.
2. Season the chicken breasts with salt and freshly ground pepper on both sides.
3. Add a little oil to the pan and cook the chicken breasts for about four minutes on one
side.
4. Flip the chicken breasts over and add a generous knob of butter to the pan, basting
frequently until the chicken is golden brown and just cooked through.
5. Remove the chicken from the pan and allow it to rest on a plate while you make the
sauce.
6. Using the same pan, increase the heat, add the chopped shallot and fry for about 30
seconds.

7. Add the mushrooms and continue to fry for a couple of minutes or until softened and
most of the moisture has evaporated.
8. Deglaze with the brandy and flambé. Note: Remember, if you’re going to try this at
home, take extra care and read the course notes before you begin.
9. Add the cream and thyme and allow the sauce to reduce until it has thickened slightly
and coats the back of a spoon.
10. Add any juices from the resting chicken back to the pan.

11. Remove the pan from the heat and season with a little salt and freshly ground pepper
if needed.
12. Slice the chicken breasts and arrange neatly onto serving plates. Spoon some of the
mushroom sauce on top and garnish with micro herbs. Enjoy immediately.

© Recipe copyright of Franck Dangereux

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