[Christine]

I kind of made this up for dinner last night. Had on hand frozen chicken breasts and portobello mushrooms, wondered what I could do with it. Pulled up George's Wild Mushroom Gravy recipe from the Food TV site and "tweaked" it a little. Instead of shiitake mushrooms, I used two large portabellos, but next time, would just use regular white button mushrooms. My husband said it was good and to please make it again sometime (not always his response when I make things up..... ) Here's the result:

1 cup chicken stock, thicken with Thick'NThin NotStarch thickener
1/2 cup heavy cream
3 tablespoons unsalted butter
8 ounces mushrooms, rinsed, stemmed and sliced
1 shallot, finely minced
1 clove garlic, minced
1/4 cup dry sherry
Salt and freshly ground black pepper (I used ground white pepper, was out of peppercorns)
Two uncooked chicken breasts

Bring the stock to a simmer in a small saucepan over medium-high heat and thicken. Add the cream and cook until reduced enough to coat the back of a spoon, about 8 minutes.

Heat the butter in a skillet over medium-high heat. Add the mushrooms, shallot, garlic and sherry and cook, stirring occasionally, until tender and almost dry, about 6 minutes

Combine the mushrooms with reduced gravy and season with salt and pepper.

Pour over chicken breasts and bake at 350 about 45 minutes.

Hubby says would be good over pork chops, too.
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Christine
325/291/150 (started LC 11/08/04)

[lissa]

Sounds really yummy. I can NOT for the life of me find that Thick and Thin stuff.
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I like to think my friends can look into my eyes, and see their best selves reflected

[Christine]

I got mine from netrition.com. Not cheap, but it'll go a long way, and netrition only charges $4.95 for shipping, no matter how large the order. They have a lot of stuff that's hard to find elsewhere (or at least, I have trouble finding it) and their prices are great, too.

You could do this without thickening the gravy, too. George's original recipe was a reduction, he started with two cups of turkey or chicken stock and then reduced it by half.
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Christine
325/291/150 (started LC 11/08/04)

[allytmarshall]

I made this last night and it was FANTASTIC!!! I modified it a little though. I grilled the chicken through first, removed from heat. Then instead of the Thick N nostartch stuff, I left it out and reduced the cream and chicken broth by itself. After reducing the sauce, and sauteing the garlic, shallot, mushrooms, (I added a half of diced onion also), I combined both together, then added the cooked chicken until it was hot again.

My husband LOVED it, we had it with creamy broccoli (frozen chopped broccoli, de-thawed, strained. Added touch of heavy cream, tablespoon of cream cheese, couple palm-fuls of parmesan cheese, cook stove top).

It was a lovely meal and a great way to introduce my husband to the low carb lifestyle!

Thanks for the recipe! We love it!

[chrisaube]

You could also use Guar gum or Xanthum gum for a thickener, that is what the thicken thin stuff is made from anyway. Use a little at a time until you get the desired consistency. Hope this helps.

[gopmom2]

I just had a solution to you Thick-n-thin question. Here is what I use for thickening. It is so cheap. I got it a the health food store where I live. It is called Guar Gum 100% Pure "thickening" powder. 8 oz cost me $3.99. It is by NOW. www.nowfoods.com It is what you always hear about on the Breyers ice cream commercial when they are talking about fillers and such that others put in their icecream. It is natural vegetable fiber. Hope this helps.

[su]

im not much of a cook.. how do you reduce the chicken stock?? help!!