Chicken breasts in foil with mushrooms, shallots, and sherry

Name: Chicken breasts in foil with mushrooms, shallots, and sherry
Prep time: 20 min
Total time: 20 min
Yield: Makes 2 servings
Cuisine: French
Ingredients: 2 tablespoons minced shallots; ½ cup stemmed, trimmed, and roughly chopped shiitakes or other mushrooms; ½ cup stemmed, trimmed, and roughly chopped shiitakes or other mushrooms; Salt and freshly ground black pepper; 1 tablespoon any oil; 3 tablespoons heavy cream; 2 tablespoons dry (fino) sherry; 2 tablespoons butter, softened; Salt and freshly ground black pepper; 2 boneless, skinless chicken breast halves (about 12 ounces); 2 boneless, skinless chicken breast halves (about 12 ounces); 6 to 8 asparagus spears (about 8 ounces), trimmed and peeled

Preparation info

Makes
2
servings

Difficulty
Easy
Ready in
20 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

A traditional French grouping of flavors, in which a mushroom-cream sauce is produced more or less automatically. Serve with rice, bread, or buttered noodles.

Ingredients

2 tablespoons butter, softened
6 to 8 asparagus spears (about 8 ounces),

Europe
France
Main course
Mediterranean
Gluten-free

Method

Tear off two sheets of aluminum foil, each about 18 inches square, and place one on top of the other. Use the butter to smear a patch in the center of the foil, large enough to hold the chicken. Make a bed of the asparagus in the center, then top with the chicken breasts, salt and pepper to taste, the mushrooms, shallots, sherry, and cream.
Fold the foil over the