Rated 4.25 out of 5 based on 2 votes
- 2 x skinless chicken breasts
- 1 handful chopped mushrooms
- 2 splashes olive oil
- 50 g butter
- 200 ml cream
- 100 ml grand marnier orange liqueur
Sprinkle salt and ground pepper over chicken breasts
Heat a slurp of olive oil and a slice of butter on medium heat in a Calphalon (or other deglazing type) pan until the butter froth starts to dissipate.
Place chicken breasts in pan and sautee slowly until beginning to brown. Turn over and repeat (5 minutes).
Turn down heat and cover. Cook slowly for 5 minutes. Add chopped mushrooms, cook slowly for 5 minutes.
Remove chicken and mushrooms, place in a serving dish and place in a warm oven (120C).
Tip out excess oil and butter. Deglaze pan with about 100ml of Grand Marnier.
When the Liqueur starts to caramelise, pour in cream and cook cream, stirring carefully until it thickens. (about 10 minutes)
Remove chicken and mushrooms from oven, pour creamy sauce over and serve.
Accompany with cauliflower gratin and thin sliced or chopped pan fried potatoes coated with polenta to make them crispy.
Leave a Review
A VERY DELICOUS WAY TO PREPARE YOUR CHICKEN! …EXEPT …. WHY RUB SALT ON MEAT? ADD THE SALT TO THE SAUCE (IF NEEDED)
WHY THE OVEN AT 120c 75 DEGR SHOULD BE HOT ENOUGH AND DOES NOT DRY YOUR CHICK’S BREASTS.
IMPROVE YOUR PICTURE TOO!
Very easy to prepare, delicious to eat! Agree with the seasoning but caution with the salt. Don’t delay serving by leaving chicken on the warmer, has the potential for the chicken to dry out. Served with organic green beans.