Chicken in Portobello dust sautéed with garlic and shallots

Chef Christopher Gross
Christopher's & Crush Lounge

Crispy faux truffles with garlic and shallots
(Chicken in Portobello dust sautéed with garlic and shallots)

One 8 oz. Skinless boneless chicken breast
2 oz portabella dust (the gills from 6 portabella mushrooms dried at 180 degrees till dry, then powdered in blender)
One beaten egg
2 oz flour
2 oz oil
Three tbs butter
4 garlic cloves sliced thin
Two shallots sliced thin
2 oz sherry vinegar

Preparation

Breading of chicken, dust in flour, and then dip into beaten egg and then coat in mushroom powder

In a pan over med. Heat add oil and one tbs butter, when butter starts to brown the pan is ready to add chicken

Cook on both sides for about 2 minutes each

Then place in oven at 325 degrees for about 8 minutes or until done

Remove oil from sauté pan and then add vinegar, let it come to a simmer and then whisk in remaining butter

Pour sauce on the plate and place chicken on top and serve

2502 E Camelback Rd.
Phoenix, AZ 85018
Located inside the Biltmore Shopping Center
(602) 522-2344