Using ingredients you can find anywhere and at any time of year, this is comfort food at its tastiest – and no one needs to know how easy it was to prepare!
We call this “Grand Falls Chicken” because the recipe was created in the Newfoundland town of the same name. This chicken dish with a mouth-watering mushroom cream sauce is a bit of a guilty pleasure for us. The ingredients may not be the fanciest – no fresh Italian parsley or truffle oil here – but the sauce is full of delicious flavour and the final presentation is quite pretty. Best of all, almost all of the ingredients are available locally and in season year-round! Total prep time is about 20 minutes. Your dinner guests will be impressed!
For a deliciously funny (and informative!) guide on how to make the tastiest fried mushrooms – golden and delicious instead of soggy and limp – see Francis Lam’s article on the subject.
(Serves one – multiply amounts as needed)
Melt butter in a large frying pan. Fry mushrooms on medium-high heat until browned. For best results, be sure to follow the wise advice of Julia Child and “don’t crowd the mushrooms!” Once browned, set aside.
Prepare the chicken breast either as directed or until it’s just undercooked. While the chicken is cooking, mix the 1/4 oxo cube in one half of the recommended amount of water.
Pour the stock over the mushrooms, bring to a boil, and reduce for 1 minute on high heat.
Add the cream to the mushroom mixture and stir. Add the chicken breast and cook with the sauce as you reduce the sauce down. Once the sauce has lost about half its volume, turn off the heat and let stand for a minute or so, until the sauce has thickened a little more.
Serve the sauce and mushrooms on top of the chicken breast with your favourite sides – and enjoy!.
Recipe by Marc Elliott