August 4, 2004
RH Staff
Yield: 1 3/4 quarts sauce.
2 Tbsp. whole butter
2 Tbsp. olive oil, divided
10 oz. sliced mushrooms
2 Tbsp. RC Chopped Shallots in Oil
1/2 tsp. RC Garlic
1 cup Chablis
3 oz. Brandy
1 qt. prepared RC Demi-Glace
2 cups tomato concassè
1 Tbsp. chopped parsley
1 tsp. RC Liquid Beef Consommè Prep
When preparing chicken breasts, remove the tip and first joint of the wing of each one, leaving the second joint attached to the breast. Season with salt and pepper. Heat 1 Tbsp. olive oil until it smokes slightly. Gently place the Frenched chicken breast, skin-side down, into the pan and brown on all sides. Roast in a preheated 350°F oven until cooked through.
Sautè mushrooms, RC Shallots in Oil and RC Garlic in the butter and remaining olive oil. Add Chablis and Brandy, and reduce by half. Add the remaining ingredients and simmer for 5-10 minutes.
Photo Credit: RC FINE FOODS
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