Chef Andre Rochat is arguably the Valley’s original celebrity chef. And while his original eponymous outpost is no longer with us, he still serves his classic French cuisine at both Monte Carlo (Andre’s) and the Palms (Alizé). Rochat’s simple presentation of chicken cream mushroom was always available at his Downtown location, and though it’s not on either of his current menus, you might find it off-menu if you ask nicely. Or you could try making it at home.
Chicken Cream Mushroom
4 large, skinless chicken breasts
3 oz. bread flour
3 oz. butter
8 white mushrooms (sliced)
4 oz. dry white wine
2 cups whipping cream
salt and pepper
- Monte Carlo, 798-7151.
- Tuesday-Sunday, 5:30 p.m.-close.
Salt and pepper chicken breasts, and flour lightly. On medium fire, melt butter in a nonstick frying pan. Add chicken and brown on both sides. Add mushrooms and cook slowly. When mushrooms are cooked, add wine and reduce to a syrupy consistency. Add cream and reduce. Salt and pepper to taste.