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the low carb way

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Chicken with Mushroom Cheddar Sauce

Posted by Solitary Dancer on January 29, 2008

A friend found this and sent it to me in an email. Sounds simple and yummy. But, then again, I do eat quite a bit of chicken so any new recipe is always welcome.

Chicken with Mushroom Cheddar Sauce
Serves 4

INGREDIENTS:

2 boneless skinless chicken breasts
1 cup sliced mushrooms
1 cup white wine, dryer is better
3/8 lb. butter (1 1/2 sticks)
1/4 cup heavy cream
1/4 cup water
3 egg yolks
2 oz cheddar cheese, cubed
Salt & Pepper to taste

DIRECTIONS:

In a small skillet, sauté the mushrooms in 2 tablespoons of butter and a pinch of salt.

Cover and set aside when the mushrooms are tender.

In a large skillet on low heat, melt 2 tablespoons of butter. Add white wine. Place chicken breasts in skillet. Sprinkle with salt and fresh cracked pepper. Cook for 5 minutes, covered.

Turn the breasts and sprinkle with additional fresh cracked pepper. Cover and poach chicken until tender. About 20-30 minutes.

While the chicken is cooking, prepare the sauce. In a double boiler, melt 1/4 lb. butter (1 stick) over hot (not boiling) water.

Take 2 teaspoon of the melted butter and beat it in a separate bowl with the 3 egg yolks (beating a small amount of melted butter into egg yolks will prevent them from hard-cooking when added to double boiler).

Slowly add the egg mixture to the double boiler. Stir constantly with a wire whisk.

Add the water and heavy cream. Continue whisking. Add cheddar cheese cubes and continue to whisk. Continue whisking until thick and creamy.

IMPORTANT NOTE: Once cheese is added, only stir in one direction to keep the sauce from becoming stringy.

Remove 5 tablespoons of wine/butter mixture from the chicken pan. Incorporate into sauce.

Immediately before serving, stir mushrooms into sauce.

To Serve: Cover chicken with sauce.

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