Royal Chicken Breast In Moscato Cream Sauce Recipes

SUPRêME DE VOLAILLE FERMIèRE à LA CRèME (CHICKEN BREAST IN CREAM)

Steps:

• Set the chicken in a large, deep pot. Add the chicken stock, then add enough water to cover the chicken completely. Heat over high until the temperature of the cooking liquid reaches 160 degrees and is hot enough to steam. Cook the chicken until the inner thighs reach a temperature of 145 degrees, 30 to 40 minutes, monitoring the temperature and reducing the heat as needed throughout the cooking process to make sure the liquid stays under a simmer. Remove chicken from liquid and let rest until cool enough to handle, about 15 minutes.
• While chicken rests, start the sauce: In a medium saucepan, whisk the butter and flour over low heat until the mixture melts into a thick, pale roux, 2 to 3 minutes. Slowly add 3 cups of the hot chicken stock to the roux, whisking constantly over low heat, until roux and the liquid are emulsified. Bring to a simmer and cook, whisking occasionally, until the mixture is reduced to 2 cups, about 15 minutes. (Let the remaining stock cool, then refrigerate or freeze for future use.)
• Meanwhile, remove the legs (they will not be fully cooked) and set them aside for another use (see Note). Carefully remove the skin from the chicken breasts, then, starting with the pointed end of each breast, separate the breasts from the breastbone, with your thumb if possible (or your knife if necessary), gently moving your thumb down the center bone that separates the two breasts on each side. Using a knife, ensure that you remove the rest of the breast meat (including the filets) from the bone without tearing; remove and discard any membranes from the surface of each breast. (The meat nearest the bone might still be slightly uncooked, but it will cook through in Step 6.)
• Whisk the cream into the sauce in the saucepan, and continue to cook at a simmer until the sauce is thick enough to coat the back of a spoon and has reduced to about 2 1/2 cups, another 15 to 20 minutes.
• Whisk in the mustard, then lemon juice. Season to taste with salt and pepper, then add the port, if using.
• Add the breasts to the sauce to reheat, basting them until fully cooked through, about 5 minutes. Transfer each breast to a warmed plate and slice thickly, if desired. Gently spoon the sauce over the breast to serve.

CHICKEN ROYALE

Steps:

• Preheat oven to 325°. For stuffing, combine the bread crumbs, water, 2 tablespoons butter, onion, parsley, salt, poultry seasoning and pepper. Place about 1/3 cup stuffing under the skin of each chicken breast; secure with toothpicks. In a shallow bowl, combine flour and paprika; coat chicken. Place in a greased 13x9-in. baking dish. Drizzle with remaining butter., Bake, uncovered, until a thermometer reads 170°, 1 to 1-1/4 hours. Meanwhile, for sauce, heat butter in large skillet over medium heat. Add mushrooms and onion, cook and stir until tender, 2-3 minutes. Stir in the flour, salt and pepper. Whisk in cream until blended; bring to a boil. Cook and stir until thickened, 1 minute. Reduce heat; add sour cream. Stir just until heated through; do not boil. Serve with chicken.

ROYAL CHICKEN BREAST IN MOSCATO CREAM SAUCE

Steps:

• PLEASE NOTE: That you can use smaller pieces of chicken, or use a whole cut up chicken for this recipe. Also you can cut the sauce portion of this recipe in half, I had to double the quanities because the portions were so large.
• Wash and arrange chicken parts on a large platter.
• Season with garlic powder on both sides.
• Then season with the Montreal Chicken Seasoning on both sides.
• Heat olive oil and Butter in a large 16 inch skillet,over medium high heat or you made need to do in several batches.
• Slice onions and add to skillet when oil & butter is hot.
• Then add the sliced mushrooms, and stir when they begin to cook.
• Then add seasoned chicken parts to skillet with the skin side down, pushing vegetables aside so chicken can touch the bottom of the skillet. Cook till chicken is browned on one side, the turn over to cook other side and continue cooking.
• Stir vegetables around in skillet & move chicken around in skillet to prevent it from sticking or burning.
• Sprinkle paprika lightly on chicken if desired to aid in browning. Continue to cook, it will create some liquid in the skillet from the moisture in the vegetables.
• If not enough liquid is in skillet to prevent chicken from sticking,add 2 cups of hot water, and continue to cook for about 35 to 45 minutes till chicken becomes tender some of that liquid should evaporate as it cooks.
• Turn fire off (as a safety precaution) while you add the Moscato wine & red Bell pepper strips to the skillet. Then turn fire back on, and continue to cook chicken about 5 to 10 additional minutes.
• Remove chicken from skillet to a large platter.
• Combine flour with the sour cream in a small bowl. Give the liquid in skillet about 5 minutes to cool down somewhat, so that it is not to hot when you add the sour cream or it will COAGULATE.(CURDLE)
• SO GRADUALLY ADD THE SOUR CREAM MIXTURE TO THE HOT LIQUID A LITTLE AT A TIME. Whisking as you go to prevent it from curdling. Repeat until you have added ALL of the sour cream.
• Return Chicken to skillet & cover with a tight lid and heat on VERY low for 2 to 3 minutes ONLY IF CHICKEN HAS GOTTEN COLD.
• Serve with potatoes, pasta or rice.