Cream makes everything fancy–and delicious. Here’s an elegant and easy answer to the question: what should I do with chicken breasts? Served here with grilled asparagus and apple sauerkraut.

Ingredients:

  • Chicken breasts
  • 1/4 c. of cream or Half and Half
  • 1/4 c. Canola oil or other neutral flavoured oil
  • 1/4 c. unsalted butter
  • Salt and pepper (white pepper preferred)
  • 1 c. mix of leeks or scallions or other onions
  • 2 c. mix of mushrooms
  • 1/4 c. white wine

Guidelines

  • Preheat oven to 350
  • Pat the defrosted chicken breasts with a paper towel and season with salt and pepper
  • Sauté the chicken breasts over medium high heat in a mix of oil with a bit of butter added until the breasts are golden (3 minutes or so per side)
  • Remove the chicken breasts and place them in a baking dish
  • Add butter to the pan, if it is dry, and add chopped leeks or onions
  • Over medium heat sauté until onions start to become transparent
  • Add chopped mushrooms and more butter if the pan is dry. Stir the mushrooms only once or twice so that they can brown nicely and give up their liquid
  • Add a splash (1/4 c.) of white wine stir until almost evaporated and the alcohol aroma has disappeared
  • Reduce the heat and add a splash (1/4 c) of cream or half-and-half and swirl until the sauce thickens slightly
  • Season to taste with salt and white pepper and perhaps more butter
  • Pour sauce over chicken breasts, cover dish with foil
  • Bake until chicken breasts are no longer pink at the centre (check after 10 minutes).