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Pheasant Breast Supreme
Ingredients
- 4 medium skinless, boneless pheasant or chicken breast halves (1 1/4 to 1 1/2 pounds total)
- 1/4 cup all-purpose flour
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 3 tablespoons butter
- 1/2 cup sliced fresh mushrooms
- 1/4 cup finely chopped shallots
- 1/4 cup finely chopped celery
- 1/4 cup cream sherry or chicken broth
- 2 teaspoons finely shredded lemon peel
- 3 tablespoons lemon juice
- 1/2 cup chicken broth
- 1 cup whipping cream
- 1/4 cup dairy sour cream
- 2 tablespoons butter
- 2 cloves garlic, minced
- 6 cups torn fresh spinach
- 1/4 cup toasted sliced almonds
Directions
1. Place a pheasant or chicken breast, boned side up, between 2 pieces of plastic wrap. Working from the center to edges, very gently pound with the flat side of a meat mallet till 18 inch thick. Remove plastic wrap. Repeat with remaining pheasant or chicken.
2. In a shallow dish, stir together flour, salt and pepper. Lightly coat pheasant or chicken on both sides with flour mixture; shake off excess.
3. In a large skillet, melt 2 tablespoons of the butter. Cook pheasant or chicken, half at a time, over medium heat for 3 to 4 minutes till no longer pink, turning occasionally. Remove from skillet and keep warm.
4. In the same skillet, add the remaining 1 tablespoon butter. Cook mushrooms, shallots and celery in hot butter for 5 to 6 minutes or till tender, stirring often. Carefully add the cream sherry or chicken broth, lemon peel and juice. Using a wooden spoon, stir and scrape up browned bits in skillet.
5. Add the 12 cup chicken broth. Bring to boiling; reduce heat. Cook, uncovered, over medium-high heat for 6 to 8 minutes or till most of the liquid has evaporated (measures about 2 tablespoons), stirring often. Whisk in the whipping cream and sour cream. Cook, whisking constantly, over medium heat for 5 minutes or till mixture thickens and is reduced to about 1 cup. Return pheasant or chicken pieces to skillet; heat through.
6. In a 12-inch skillet melt the 2 tablespoons butter. Add garlic. Cook garlic for 1 minute. Add the spinach. Using two spoons or tongs, toss 30 seconds or till spinach is coated and just wilted.
7. To serve, evenly divide spinach among 4 warmed dinner plates. Place a pheasant or chicken piece on each bed of spinach; pour sauce over it. Sprinkle with almonds.
Made this for a house-full of hunters - all agreed this recipe is a keeper....with a few modifications. There was not enough sauce and it was a bit too thick - need to double or even triple and add extra broth/stock. The spinich is essential for adding the finishing touch - DELICIOUS!
12/9/2009 10:14:37 AM Report Abuse