Suprêmes de volaille aux champignons sandwich
Ingredients:
Chicken and mushrooms- 3 or 4 boneless, skinless chicken breasts cut into similarly sized pieces
- 1⁄2 teaspoon lemon juice
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 5 tablespoons butter
- 1 tablespoon shallot, minced
- 1⁄4 cup sliced mushrooms
- salt and pepper as needed
Mushroom sauce
- 1⁄4 cup white vermouth or madeira wine
- 1⁄4 cup chicken broth or stock
- 1 cup whipping cream
- salt (to taste)
- ground black pepper (to taste)
Sandwich assembly
- 1 French-style bread roll
- chicken and mushrooms (from above)
- mushroom sauce (from above)
- 1⁄2 teaspoon parsley, finely chopped
Directions:
Chicken and mushrooms: preheat your oven to 400 degrees F (205 C).
Check out your chicken breasts, if they are more than an inch thick, you should probably butterfly them or cut the meat into strips that are less than an inch thick. Season the chicken breasts or breast pieces with drizzles of lemon juice as well as some salt and ground black pepper.
Add 5 tablespoons of butter into a Dutch oven or a 10 to 12-inch pan that has a lid and is oven safe. Place the pot/pan over medium heat.
While the butter is melting, use the lid of your pot/pan to roughly cut a piece of parchment paper into a round-ish shape. This parchment will be placed inside of the pot during the oven cooking time, so it just needs to be able to fit.
When the butter is fully melted and bubbly, add shallots and cook for 2 minutes. After two minutes add the mushrooms and cook those with the butter and shallot, stirring occasionally for another 3 minutes.
At this point, roll the chicken in the mushrooms and butter and lay your cut piece of parchment directly on top of the chicken/mushrooms. Put the lid on the pot/pan and place it in the oven.
Cook for 15 to 20 minutes in the oven. If your chicken is on the thicker side of things, you might need the entire 20 minutes.
Mushroom sauce: once time has elapsed, pull the pot/pan out of the oven, and with tongs or a fork, remove the chicken to a plate while you prepare the sauce. Put the pot/pan back over medium heat on the stove.
Add dry vermouth and stock/broth to the pot/pan with the mushrooms and simmer to reduce the liquid for about 5 minutes.
After 5 minutes, add cream and bring everything back to a simmer to reduce the sauce to a thicker consistency for another 4 or 5 minutes.
Taste the creamy sauce for seasoning. Add lemon juice, salt, and black pepper if you think it needs more seasoning.
Add the cooked chicken back and stir it into the sauce. Cook for one final minute to warm the chicken back up and get everything saucy.
Finely chop a small amount of parsley to use for garnish.
Sandwich assembly: slice your French-style bread 3/4 of the way through and open it up like a book. Add chicken, mushrooms and sauce into the roll to fill the sandwich.
Add extra sauce to the bread if you like a saucier sandwich experience. Sprinkle over parsley and serve.