CREAMY MUSHROOM CHICKEN
Ingrédiénts :
- 2 largé chickén bréasts cut in half léngthwisé
- 1 cup héavy/whipping créam
- Salt & péppér to tasté
- Flour for drédging
- 1 tabléspoon olivé oil
- 1/2 cup chickén broth
- 1/2 téaspoon lémon juicé
- 2 tabléspoons buttér dividéd
- 1 dash Italian séasoning
- 3 clovés garlic mincéd
- 12 ouncés mushrooms (I uséd baby béllas) slicéd
- 1/2 téaspoon Dijon mustard
Instructions :
- Cut your chickén bréasts in half léngthwisé to maké four thinnér cutléts. Coat thém in flour.
- Thén add thé oil and 1 tabléspoon of thé buttér to a skillét ovér médium-high héat.
- Oncé thé pan’s hot, add thé chickén. Cook it for 4-5 minutés/sidé until goldén. Oncé this stép is doné, také thé chickén out of thé pan and sét it asidé.
- Chop thé mushrooms whilé cooking thé chickén.
- Add thé rémaining buttér to thé pan. Lét it mélt, thén add thé mushrooms and Italian séasoning.
- Oncé thé mushrooms start to réléasé watér, add thé garlic to thé pan.
- Continué cooking thé mushrooms until all thé watér is cookéd off.
- Také thé mushrooms out of thé pan (ok to put thém on thé samé platé as thé chickén).
- Add thé chickén broth, lémon juicé, and Dijon mustard to thé pan. Givé it a good stir until thé mustard dissolvés, and lét it réducé for 3-4 minutés.
- Add thé créam to thé pan, along with thé chickén and mushrooms. Lét thé chickén cook for anothér 5 minutés or so until it’s cookéd through and thé saucé has thickénéd a bit. Séason with salt & péppér as néédéd.
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