- 4 chicken breasts, skinned and boned
- Salt, to taste
- Freshly ground pepper, to taste
- 3 tablespoons [45 mL] unsalted butter
- 1 tablespoon [15 mL] vegetable oil
- 1 1/2 cups [375 mL] mushrooms, in strips
- 3 green onions or gray shallots
- 2 tablespoons [30 mL] chopped parsley
- 1 cup [250 mL] chicken or turkey broth
- 1/2 cup [125 mL] dry red wine
- 1/2 cup [125 mL] Brazil nuts, coarsely chopped
- 1/4 cup [60 mL] heavy cream [35% m.s.g.]
- 2 to 3 tablespoons [30 to 45 mL] freshly chopped tarragon or parsley
- 4 Brazil nuts [to decorate]
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- Wipe chicken breasts; evenly pound and season with salt and pepper.
- Heat a large, heavy bottomed, frypan; melt in 2 tablespoons [30 mL] unsalted butter; when foamy, pour in vegetable oil.
- Brown chicken breasts on both sides in hot fat; for approximately 5 minutes, turning; remove chicken breasts from frypan and keep warm; throw away fat.
- In the same frypan, melt remaining butter; brown mushroom strips; mix in green onions or gray shallots; cook vegetables for a few minutes.
- Pour in chicken or turkey broth and red wine; transfer chicken breasts back into frypan, into sauce, and mix in chopped Brazil nuts; cover and simmer, over low heat, for 15 to 20 minutes, until chicken is tender, yet still juicy.
- Remove chicken breasts from frypan; keep warm.
- Pour cream into sauce, stirring over high heat, until thick to taste.
- Check seasonings.
- Divide sauce among 4 heated individual plates; arrange chicken breasts in sauce and sprinkle breasts with freshly chopped tarragon or parsley.
- Decorate each plate with a Brazil nut.
- Serve hot.
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