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CREAMY MUSHROOM CHICKEN


INGREDIENTS :


3 or 4 CHICKEN BREASTS

1/2 TEASPOON SALT

1/2 TEASPOON BLACK PEPPER

2 TABLESPOONS VEGETABLE OIL

10 CLOSED CUP MUSHROOMS ( sliced )

1 LARGE ONION ( chopped )

4 GARLIC CLOVES ( minced )

1/2 TEASPOON DRIED THYME

1/2 CUP WHITE WINE

1 CUP CHICKEN STOCK

3/4 CUP DOUBLE CREAM

1 TABLESPOON FRESH PARSLEY

1 TABLESPOON ALL PURPOSE FLOUR

2/3 CUP GRATED PARMESAN CHEESE


INSTRUCTIONS :


.IN A BOWL MIX, 1/4 TABLESPOON PARSLEY, 1/2 TEASPOON SALT, 1/2 TEASPOON BLACK PEPPER, 1/2 TEASPOON THYME & 1 TABLESPOON ALL PURPOSE FLOUR

.SEASON BOTH SIDES OF THE CHICKEN BREASTS

.PRE HEAT FRYING PAN ON MEDIUM HEAT AND ADD 2 TABLESPOONS VEGETABLE OIL

.COOK CHICKEN FOR 3 TO 4 MINUTES

.TURN CHICKEN AND COOK FOR A FURTHER 3 TO 4 MINUTES

.REMOVE CHICKEN FROM FRYING PAN AND SET ASIDE

.ON LOW TO MEDIUM HEAT AND 1 LARGE ONION ( chopped ) & 4 GARLIC CLOVES ( minced ) AND COOK UNTIL TENDER

.ADD 1 CUP CHICKEN STOCK, 1/2 CUP WHITE WINE, 3/4 CUP DOUBLE CREAM AND STIR WELL

.ADD 2/3 CUP PARMESAN CHEESE ( grated ), 10 CLOSED CUP MUSHROOMS ( sliced ) AND STIR WELL

.ADD CHICKEN AND COVER WITH MUSHROOM SAUCE AND COVER WITH A LID

.COOK ON SIMMER FOR 10 MINUTES

.AFTER 10 MINUTES TURN OVER CHICKEN AND COOK ON SIMMER FOR A FURTHER 10 MINUTES ( TOTAL SIMMER COOK 20 MINUTES )



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