Sunday, January 31, 2010

Kitchen notes

Many times promised but just now delivered recipe...

Chicken Mushroom Sauce

Rinse 5-6 chicken breasts (preferably never frozen), slice them across in 1-inch pieces.
Cook chicken in a pan adding salt, fresh ground pepper and olive oil in moderation until golden crust.

Mushroom sauce:
Mushrooms - 2 lbs
Onion - 1/2
Olive oil - 2 tbsp
Milk - 1 cup
Sour cream 14% - 200 g
Flour or cornstarch - 1 - 2 tbsp (until the sauce thickens)

Cook finely chopped onion with few drops of oil until light gold color.
Cook sliced mushrooms until reduced and juice is out.
Mix the onions and mushrooms with milk and sour cream in a saucepan.
Add salt and pepper to your taste.
Start cooking on medium heat. When the mix warms up add flour or cornstarch gradually, constantly mixing the sauce with a wooden spoon.
When the sauce thickens turn the heat off and leave the pot to cool down for 15-20 min.

Add the sauce to the chicken and set in the oven at 350 F for another 15-20 min to allow chicken take the mushroom sauce flavor.

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