CRISPY CHICKEN
- 2 chicken breasts
- salt and pepper
- flour
- butter
- 2 chicken breasts
- salt and pepper
- flour
- butter
MUSHROOM SAUCE
- butter
- mushrooms
- garlic or a shallot or pearl onions, thyme.
- 1/4 cup dry white wine (sub more chicken stock)
- 1/2 cup chicken or vegetable stock
- 1 cup heavy cream
- 1/2 cup parmesan
I split a half breast into two steaks. Season and flour dredge. Sauté in butter till golden brown. Set aside under foil
Sauté mushrooms till they give up their mosture. Add some butter and aromatics. Sauté till done. Set aside.
Deglaze with wine. Add stock and reduce. Add cream and heat. Return mushroom mixture and chicken. Cover and simmer while preparing sides. Mashed potatoes are perfect. A green vegetable.
- butter
- mushrooms
- garlic or a shallot or pearl onions, thyme.
- 1/4 cup dry white wine (sub more chicken stock)
- 1/2 cup chicken or vegetable stock
- 1 cup heavy cream
- 1/2 cup parmesan
I split a half breast into two steaks. Season and flour dredge. Sauté in butter till golden brown. Set aside under foil
Sauté mushrooms till they give up their mosture. Add some butter and aromatics. Sauté till done. Set aside.
Deglaze with wine.
Add stock and reduce.
Add cream and heat.
Return mushroom mixture and chicken. Cover and simmer while preparing sides.
Mashed potatoes are perfect.
A green vegetable.
No comments:
Post a Comment