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Ingredients

4 Chicken breasts, 5 - 6 ozs., boneless, skinless
1/2 cup Seasoned flour (flour seasoned with salt and pepper)
1/4 cup Cooking oil
1 tsp. Butter
1 tsp. Shallot, minced
1/4 tsp. Garlic, minced
1 cup White mushrooms, sliced
1 cup Oyster mushroom, separated
1 cup Shittake or small portobella mushrooms, stems removed, sliced
2 oz. Brandy
3 ox. White wine
1 tsp. Dijon mustard
1/2 cup Brown sauce or Demi-glace (recipe follows)
1 T. Heavy Cream
Squeeze of fresh lemon juice
1/2 tsp. Fresh parsley, chopped
2 Scallions, minced
Salt to season
Fresh ground black pepper to season

Method
Cut chicken breasts in half. Place chicken breasts in a large zip-lock bag and gently pound with a kitchen mallet to achieve a uniform thickness, approximately 1/4 inch thick. Reserve. Preheat saute pan over medium high heat. Lightly dredge chicken breasts in seasoned flour. Add oil to preheated saute pan. Carefully add chicken breasts and saute until golden brown on both sides and cooked through (approximately 3 - 4 minutes on each side). Remove from pan and reserve, keeping warm. Drain excess oil from pan and return to heat.

Add butter, shallot, garlic and mushrooms. Sauté briefly, do not brown. Deglaze pan with Brandy and reduce liquid by 1/2. Add white wine and again reduce liquid by 1/2. Add brown sauce and bring to a simmer. Reduce heat. Season with squeeze of fresh lemon, salt and pepper. Stir in cream and parsley. Place cooked chicken on warm plates or a serving platter top with mushrooms and sauce. Garnish with scallions and serve.

Makes 4 Servings

Chef Larry's Brown Sauce
Ingredients

1 tsp. Butter
1/2 tsp. Shallots, minced
2 oz. Smoked ham, finely diced
2 Fresh thyme sprigs
4 oz. Burgundy wine
3 cups Beef stock
Salt to taste
Fresh ground black pepper to taste

For The Roux:

3 T. Butter
5 T. Flour

Method
Prepare roux by melting the 3 tablespoons butter in a saucepan. Stir in flour and mix well. Place roux in a preheated oven at 350 degrees F for 10 minutes.

Melt 1 teaspoon butter in a saucepan. Add shallots, ham and thyme. Saute briefly, do not brown. Add Burgundy, bring to a simmer and cook until liquid is reduced by 1/2. Add beef stock and bring to a simmer. Reduce heat and whisk in small amounts of roux at a time. Simmer over low heat for 20 minutes. Season with salt and pepper. Strain and reserve.

Makes 3 Cups