Breast of Chicken Perigourdine

I don’t know about you, but cooking isn’t high on my list right now. With end of the school year activities and the unpredictable heat, cooking is more assembling something for dinner with as little heat as possible.

If you happen to run the air conditioner and need a company dish–this one from my great-grandmother’s files works as a lovely fancy dish. Use fresh truffles and mushrooms if your farmer’s market is in season and has them. (Our farmer’s market woefully doesn’t start until the LAST Sunday in June.) The recipe truly does forgive all types of mushrooms. The result: a rich and delicious dish to feed your guests.

Breast of Chicken Perigourdine

8 whole chicken breasts
1 can condensed chicken broth, undiluted
1/4 cup dried mushrooms
1/2 cup water
2 canned truffles, cut up
3 tablespoons dry sherry
butter or margarine
8 large mushrooms, sliced
1/2 cup all-purpose flour
1/4 teaspoon salt
2 tablesp0on light cream
2 egg yolks
Dash cayenne
1/2 cup melted butter or margarine
1 tablespoon lemon juice

Bone the chicken bones (or have your butcher do it.) Simmer bones in chicken broth, covered, about 1 hour. (or substitute your rich chicken stock of choice) Discard bones. Let dried mushrooms stand in water 1 hour and the truffles in sherry for an hour. In a small amount of butter in your large oven safe skillet, brown chicken breasts on both sides, adding butter as needed. Remove. Add more butter to skillet and saute sliced mushrooms until golden, remove.

Into drippings in same skillet, stir flour, 1/4 teaspoon of salt, dried mushrooms plus liquid, 1 cup chicken broth (add water if necessary, to make 1 cup), light cream. Cook, stirring, over medium heat till thickened and smooth.

Place chicken breasts in sauce and simmer gently, covered, about 2o min or until chicken is tender. Add truffles with sherry and drained, sauteed mushrooms.

Meanwhile preheat broiler 1o min. Make hollandaise sauce; beat egg yolks in small bowl till thick; add 1/4 teaspoon salt and cayenne. Add 1/4 cup melted butter, about 1 teaspoon at a time, beating constantly. Combine remaining 1/4 cup melted butter and lemon juice. Slowly add, about 2 teaspoons at a time to yolk mixture, beating constantly. Spread over chicken. Run under the broiler a few minutes to brown. Makes 8 servings.