CHICKEN DE JONGHE

CHICKEN DE JONGHE image

Yield 2-4 people

Number Of Ingredients 10

1 pound boneless chicken, cut into 1 to 1 1/2" pieces
1 clove Garlic, minced
1/2 to 3/4 C cold, firm butter
1 tsp salt
1 C. lukewarm dry sherry or sauterne
1/2 C chopped parsley
1/4 C grated Parmesan cheese
1 1/2 C lightly toasted bread crumbs.
10 mushrooms either sliced or quartered
1/2 sweet onion, chopped

Steps:

Saute onions and mushrooms in a tablespoon of butter. Add chicken and cook until almost, but not quite done. Put chicken mixture into a casserole dish large enough to cover the bottom with one layer--usually a large pie plate is the right size. In the food processor, put in bread crumbs, parsley, and garlic. Process until combined. Add in the cold butter and pluse until just mixed--it should be the consistency of pie dough prior to adding the water. Add wine and pulse about 4-5 times, until just mixed, but still crumbly. Put mixture over the chicken and drizzle with melted butter and grated parmesan. Bake at 350ºfor about 30 minutes, then broil until brown and crisp on top (2-3 minutes)