Chicken breasts baked on a bed of wild mushrooms from The Silver Palate Gift Set (2 Volumes) (page 89) by Julee Rosso and Sheila Lukins

  • shallots
  • chicken breasts
  • heavy cream
  • parsley
  • Port wine
  • mushrooms
  • dried cèpes mushrooms

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires soaking 2 hours. Can substitute dried morels or trompettes des morts mushrooms for dried cèpes mushrooms.

  • ashallen on May 24, 2020

    I was worried that the chicken in this recipe would taste bland and "steamed" and so decided at the last minute to saute the breasts separately and serve them with the sauce. It turned out that the sauce is so rich and flavorful that it probably wouldn't have mattered if the chicken had tasted like cardboard. I used fresh cremini and dried porcini. Sauce is earthy, creamy, umami-rich, and has a bit of sweetness from the port and shallots. I'll try the recipe's technique of cooking the chicken next time since it's much quicker and easier than sauteeing it separately.

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