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Chicken in Creamy Mushroom Cheddar Sauce from Carolyn Horowitz

The basic sauce is the Cream Sauce from Dr. Atkin's Cookbook.

Serves 4

2 Boned, skinned chicken breasts
1 cup sliced mushrooms
1 cup white wine, dryer is better
3/8 lb. butter (1 1/2 sticks)
1/4 cup heavy cream
1/4 cup water
3 egg yolks
2 oz cheddar cheese, cubed
Salt & Pepper to taste

In a small skillet, sauté the mushrooms in 2 tablespoons of butter and a pinch of salt. Cover and set aside when the mushrooms are tender.

In a large skillet on low heat, melt 2 tablespoons of butter.  Add white wine.  Place chicken breasts in skillet.  Sprinkle with salt and fresh cracked pepper.  Cook for 5 minutes, covered.  Turn the breasts and sprinkle with additional fresh cracked pepper.  Cover and poach chicken until tender. About 20-30 minutes.

While the chicken is cooking, prepare the sauce.  In a double boiler, melt 1/4 lb. butter (1 stick) over hot (not boiling) water. Take 2 teaspoon of the melted butter and beat it in a separate bowl with the 3 egg yolks (beating a small amount of melted butter into egg yolks will prevent them from hard-cooking when added to double boiler).  Slowly add the egg mixture to the double boiler.  Stir constantly with a wire whisk. Add the water and heavy cream.  Continue whisking.  Add cheddar cheese cubes and continue to whisk.  Continue whisking until thick and creamy.

IMPORTANT:  Once cheese is added, only stir in one direction to keep the sauce from becoming stringy. Remove 5 tablespoons of wine/butter mixture from the chicken pan. Incorporate into sauce.  Immediately before serving, stir mushrooms into sauce.

To Serve: Cover chicken with sauce. Bon appetit! I'm guessing 8 or so carbs a serving.