Lilas Favourite Chicken With Creamy Mushroom Sauce Recipes

CHICKEN WITH CREAMY MUSHROOM SAUCE

Steps:

• Split breast: Cut each breast in half horizontally to form 4 thin steaks in total.
• Dust with flour: Sprinkle each side with salt and pepper, then sprinkle with flour and use your fingers to spread it all over the surface.
• Cook chicken: Melt 15g butter in a large non-stick frying pan over medium high heat. Add chicken and cook each side for 2 1/2 minutes until golden brown and just cooked through. Remove from pan, cover and keep warm.
• Cook mushrooms: In the same frying pan, add remaining butter and increase heat to high. Add mushrooms and cook for 4 minutes, until starting to turn golden brown on the edges.
• Add garlic later: Then add garlic and a pinch of salt and pepper, and continue cooking for another minute until both garlic and mushrooms are golden.
• Deglaze skillet: Add white wine - it will bubble and be steamy! Cook for 30 seconds, scraping the bottom of the pan, until wine is mostly evaporated and the alcohol smell is gone.
• Make creamy sauce: Add chicken stock, cook vigorously for 1 minute so it mostly evaporates. Then add cream, lower heat to medium and simmer for 2 minutes until it reduces and thickens slightly.
• Add parmesan: Stir in parmesan, taste and add more salt and pepper if needed.
• Finish chicken in sauce: Return chicken to sauce for 30 seconds (to warm through slightly.) Garnish with chives and serve as-is in the pan, for people to help themselves (or transfer to serving platter, if you prefer). Alternatively, serve a portion of chicken onto each plate, spoon sauce over and garnish with more chives.
• Sides: Ideal served with mashed potato or rice - something to soak in that amazing sauce! See Note 5 for suggestions.

LILA'S FAVOURITE CHICKEN WITH CREAMY MUSHROOM SAUCE

Steps:

• Brush the chicken breasts with some olive oil and season with salt and pepper.
• Grill the breasts.
• While they are cooking, melt butter over low heat (do not brown).
• Add minced garlic, mushrooms; cook for about 3 to 4 minutes until all the mushrooms become soft.
• Add spring onions; cook for about 1 minute.
• Add white wine, chicken stock, and cream, simmer over low heat for about 6 minutes.
• Add corn starch (which dissolved in little water) to make sauce thicker.
• Cook continuously until sauce gets thicker and creamy.
• Sprinkle with a little salt and pepper and, if desired, to give it a little more taste, mix in just a little chicken stock.
• Pour over the grilled chicken breasts.
• (We had this with roast potatoes seasoned with curry powder and some steamed vegetables!).