- 8 tablespoons [120 g] unsalted butter
- 1/3 cup [80 mL] finely chopped green onion
- 10 ounces [284 g] fresh mushrooms, cleaned then sliced
- 1/2 teaspoon [2.5 mL] salt
- 1/4 teaspoon [1 mL] black pepper
- 2/3 cup [160 mL] Madeira wine
- 1/3 cup [45 g] flour
- 3 cups [750 mL] chicken broth
- 1 bay leaf
- 2 tablespoons [30 mL] tomato paste
- 1 cup [250 mL] light cream
- 1 cup [250 mL] heavy cream
- 3 tablespoons [45 mL] Cognac or more Madeira wine
- 2 tablespoons [30 mL] Dijon mustard
- 3 pounds [1.4 kg] cooked chicken whites, into fine strips
- Paprika
|
- Into a large frypan, melt 2 tablespoons [30 g] of unsalted butter over medium-high heat.
- Stir in chopped green onion for 2 minutes.
- Add mushroom slices, sprinkle with salt and black pepper and stir for 4 to 5 minutes more, until water from mushrooms has evaporated.
- Pour in Madeira wine and leave to boil for 1 minute.
- Into a large casserole, melt remaining unsalted butter over medium heat.
- Stir in flour for 3 minutes before stirring in chicken broth.
- Add bay leaf then stir in tomato paste and mushroom slices mixture.
- Bring to a boil, lower heat just a little and stir for 2 to 3 minutes.
- Leave to simmer uncovered for 15 minutes, stirring from time to time.
- Stir in light cream and heavy cream then bring to a boil.
- Leave to thicken uncovered for approximately 5 minutes, until sauce coats a metal spoon.
- Stir in Cognac or more Madeira wine and Dijon mustard.
- Check for seasonings then remove bay leaf.
- Mix in cooked chicken white strips; reheat over medium-low heat for 5 minutes.
- Transfer mixture into a warm serving bowl and serve, sprinkled with paprika.
|
