I hate to admit this, but I have a hex on my back. Whenever I absolutely LOVE a dish at a restaurant, I can enjoy it for only awhile before they unceremoniously remove it from the menu. Such was the case with this wonderful dish. Luckily, I learned to recreate it to enjoy forever more. Please enjoy my adaptation.
4 Chicken Breast
2 Tbsp Olive Oil, Separated
1 Tbsp Butter
1 Shallot, finely chopped
2-3 Garlic Cloves, minced
1 C Bella Mushrooms, sliced
1/3 C White Wine
1/3 C Evaporated Milk (Heavy Cream)
2 C Chicken Broth
Parsley, finely chopped
Creole seasoning to taste
With your trusty mallet, pound the chicken breast until they are flat. Season the breast with creole seasoning and lightly dust with flour. This will be critical to your sauce later. In one tablespoon of oil, brown each breast and set aside.
In the same pan, saute finely chopped shallots until translucent about 5-7 minutes. Add in the minced garlic and cook for an additional one to two minutes; until fragrant. Add and saute the mushrooms until wilted.
Pour in two cups of chicken broth, wine and lemon juice. Bring to a boil. Boil for one to two minutes and bring the heat down to a simmer uncovered; this will allow the sauce to reduce.
After reducing by half, add the chicken breast (and their juices), evaporated milk, butter and parsley. Stir to incorporate and let cook for an additional 15 no minutes on medium heat. Serve immediately and enjoy.
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