Gold Coast Breast of Chicken
6 8oz boneless chicken breasts
Freshly ground black pepper
4 cups whipping cream
1 1/2 cups bread crumbs
6 Large mushroom caps
4 Ounces butter
2 Teaspoons chopped shallots
1/4 Cup brandy
1 Cup white wine
12 slices Swiss cheese
1 pound Bay shrimp
Skin and flatten 6 chicken breasts. Sprinkle with salt and pepper. Dip in
whipping cream. Dredge in white bread crumbs. Cook breast with 6 large mushroom
caps in a heavy skillet in hot butter for about 5 minutes on each side.
Add 2 teaspoons of chopped shallots. Saute for 1 minute. Pour brandy over
chicken and ignite. Arrange chicken on oven-proof dish or baking sheet.
To the skillet add white wine and whipping cream and reduce temperature to half
and let sauce reduce.
Cover each chicken piece with a slice of Swiss cheese, 2 tablespoons of bay
shrimp and another slice of Swiss cheese.
Bake in oven for 5 minutes at 500F.
To serve, cover chicken with reduced cream sauce and garnish with mushroom caps.
SERVING SUGGESTION: Rice pilaf or pasta or new potatoes with
parsley, and a green vegetable make a good combination.