An epic once-in-a-decade snow storm inspired me to create something new: blackened chicken in mushroom Chardonnay cream sauce, a dish that pairs spicy chicken with a savory sauce.
It turned out so good, I decided to memorialize it here. There is no added salt beyond what was already in the soup.
You will need two thin-sliced organic chicken breasts pounded thinner, and dipped in a melted butter sauce.
Butter sauce: Three tablespoons of butter with tablespoon each of paprika, onion powder, basil, thyme; and teaspoon each of oregano, garlic powder, cayenne pepper, black pepper.
Mushroom sauce: Pacific Foods Organic Cream of Mushroom Condensed Soup, 10.5 oz mixed with 1/4 cup Siggi’s Icelandic Yogurt and 1/4 cup heavy cream; a splash of Chardonnay, finished with the spicy oil remains from pan.
Dip chicken in butter sauce, coat both sides, and place in scorching-hot cast iron pan greased with sugarcane oil. As soon as a blackened crust forms, flip over and crust the other side.
Return chicken to butter sauce baking dish, cover with mushroom sauce that has been blended with remains from cast iron pan, and sprinkle with crispy onions.
Bake for 20 minutes at 350 degrees.
Serve on top of creamy mashed potatoes and streamed haricots verts.
Next time I make this dish, and it likely won’t be long now, I will add fresh mushrooms. Any mushrooms, fresh, frozen, dried or canned will greatly enhance the dish.