2 tbs roasted garlic oil OR olive oil
2 lg shallots OR 1 thick onion slice, chopped
4 tbs butter, cut up
8 oz fresh oyster OR other wild mushrooms
salt and pepper to taste
6 boneless, skinless chicken breast halves
3 tbs brandy, warmed
1 cup chicken broth
1/2 cup heavy cream
2 tsp freshly grated orange zest
in a large, heavy skillet over medium-high heat, heat the oil and saute the shallots or onion 1 minute. add the butter and mushrooms, and saute until golden, 3 minutes. with a slotted spoon, lift the mushrooms onto paper towels. season with salt and pepper. return the skillet to the heat and saute the chicken for 3 minutes on each side flambe with the brandy (see note). stir in the broth, reduce the heat, cover, and simmer 10 minutes. stir in the cream and the mushrooms, and simmer until thickened. adjust the seasonings. serve sprinkled with orange zest.
serves 4-6
SETTING THE CHICKEN AFLAME IS RISKY UNLESS YOU KNOW THE SECRET TO “SUREFIRE” SUCCESS: THE BRANDY MUST BE WARMED BEFORE IT WILL BURN EASILY. MEASURE THE BRANDY INTO A SMALL SAUCEPAN, WARM IT OVER THE STOVE, AND THEN ADD IT TO THE CHICKEN. TAKE THE PAN OFF THE HEAT AND USE A VERY LONG MATCH TO LIGHT THE SAUCE, TAKING CARE THAT HAIR AND CLOTHES ARE SECURED.