One generally thinks of chicken breasts as whole. However, one can also grind chicken breasts and fashion the resulting paste into very nice chicken cutlets that are excellent fried, especially when served with mushrooms as they are here. The recipe will serve 4.
Clean the mushrooms, trimming the stems and wiping dirt off with a cloth (only wash them if absolutely necessary), and slice them finely.
Dip the slices of bread in the cream and blend them with the cubed chicken breasts, seasoning the mixture with salt, pepper, and a pinch of nutmeg.
Divide the mixture into 8 parts, flattening them to make patties.
Lightly beat the whole egg and dredge the patties in it, dredging them subsequently in the breadcrumbs. Heat 1/3 cup of butter in a skillet large enough for all of the patties to lie flat. Sauté them until golden, flipping them once or twice, remove them to a heated plate, and keep them warm.
Heat another 2 tablespoons of butter in a saucepot and sauté the sliced mushrooms. When they have wilted sprinkle the tablespoon of flour over them, stirring gently, and then add the broth a bit at a time, stirring frequently. Once you have added all the broth, simmer the mushrooms for 10 minutes.
Divide the remaining butter into three parts. Beat the three yolks and mix the first part of butter into them, together with 2 tablespoons of lemon juice; heat the mixture over a double boiler, stirring steadily with a wire whisk. Whisk in the second part of butter, and when the sauce begins to thicken, the third. Cook three minutes more, stirring constantly, and check seasoning.
Stir the mushrooms into the egg sauce, spoon the mixture over the patties, and serve at once.
The wine? A red, perhaps a Valpolicella.
Note: the egg sauce requires care and a gentle flame. Should it start to curdle, immediately add a tablespoon of cream and whisk vigorously.
Ingredients
- 2-3 skinless chicken breasts, for a total weight of about 1 4/5 pounds (800 g)
- 3 yolks
- 3/5 cup (150 ml) heavy cream
- 4 slices white bread, crusts removed
- 1/2 cup (80 g) breadcrumbs
- 1 cup (200 g) unsalted butter
- A slightly abundant half pound (250 g) champignons
- 1 tablespoon flour
- The juice of a lemon
- An egg
- 3/5 cup (150 ml) meat broth or bouillon
- A pinch of freshly ground nutmeg
- Salt and pepper to taste
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 70 minutes
Preparation
If the chicken breasts still have their breast bones, remove them, together with any fragments of wishbone that you may see. Cube the breasts.Clean the mushrooms, trimming the stems and wiping dirt off with a cloth (only wash them if absolutely necessary), and slice them finely.
Dip the slices of bread in the cream and blend them with the cubed chicken breasts, seasoning the mixture with salt, pepper, and a pinch of nutmeg.
Divide the mixture into 8 parts, flattening them to make patties.
Lightly beat the whole egg and dredge the patties in it, dredging them subsequently in the breadcrumbs. Heat 1/3 cup of butter in a skillet large enough for all of the patties to lie flat. Sauté them until golden, flipping them once or twice, remove them to a heated plate, and keep them warm.
Heat another 2 tablespoons of butter in a saucepot and sauté the sliced mushrooms. When they have wilted sprinkle the tablespoon of flour over them, stirring gently, and then add the broth a bit at a time, stirring frequently. Once you have added all the broth, simmer the mushrooms for 10 minutes.
Divide the remaining butter into three parts. Beat the three yolks and mix the first part of butter into them, together with 2 tablespoons of lemon juice; heat the mixture over a double boiler, stirring steadily with a wire whisk. Whisk in the second part of butter, and when the sauce begins to thicken, the third. Cook three minutes more, stirring constantly, and check seasoning.
Stir the mushrooms into the egg sauce, spoon the mixture over the patties, and serve at once.
The wine? A red, perhaps a Valpolicella.
Note: the egg sauce requires care and a gentle flame. Should it start to curdle, immediately add a tablespoon of cream and whisk vigorously.
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