The Lardin House Inn of Masontown, PA is one of the best restaurants I’ve never been to. They were generous enough to include their signature chicken recipe in A Taste of Pennsylvania History, and everyone I’ve cooked it for has loved it. Best of all it’s got simple ingredients. While we were in the Adirondacks this weekend, all Cat and I had to do was make a quick trip to the store for mushrooms and sun-dried tomatoes.

Lardin House Chicken

  • 4 chicken breasts, skinned and boned
  • 1/4 cup butter, melted
  • 2 cups button mushrooms, sliced
  • 2 cups portabello mushrooms, sliced
  • 1 tsp garlic, chopped
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/4 cup fresh parsley, chopped
  • 1 and 1/2 cups white wine
  • 3/4 cup heavy cream
  • salt and pepper, to taste

Saute chicken in butter until half done, 2-3 minutes each side. Add mushrooms, garlic, tomatoes, and parsley and saute for 2 minutes. Deglaze pan with white wine and reduce by half. Add cream and simmer to thicken. Season to taste with salt and pepper.

I discovered while cooking this dish for my grandmother in New York over the weekend that it tastes as good or better if you marinate the chicken breasts overnight in olive oil with a little salt and pepper. If you do, just omit the butter and saute the chicken in the olive oil.

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