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1 Stir-fry: Chicken Fillet Tips in Mushroom Sauce À La Gedoc

5 from 6 votes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 232 kcal

Ingredients
 

  • 500 g Chicken fillet
  • Fresh mushrooms
  • 1 Fresh onion
  • 2 Garlic clove crushed
  • 100 ml Whipped cream
  • Salt
  • Pepper
  • Broth
  • 2 slice Bacon
  • Watercress fresh

Instructions
 

Dishes history

  • This dish is actually served as leftover after a fondue / raclette evening. But it also tastes very good as a "planned" meal and is quick and easy to prepare.

Seasoned cream

  • Whip the cream, season with squeezed garlic, salt and pepper. I like to use the garlic cream as a sauce / dip for grilled food, fondue, raclette.

The pan dish

  • Leave out the bacon / bacon, fry the chopped onion in it until golden brown.
  • Sear the fillet tips (the cut chicken meat), deglaze with the stock. Add the halved, sliced ​​mushrooms and simmer.
  • Stir the chopped garlic and the garlic cream into the reduction. (Possibly stir in the cream in the cold stock or water beforehand)
  • Season to taste with salt and pepper

Serving suggestion

  • Serve with hash browns (if you have the time, make it yourself, otherwise just use a good frozen product), or garnish with cranberry jam. Fresh herbs, chopped, and watercress complete the overall picture.

tip

  • Who has refined the stock with dried mushrooms. Let them soak briefly in water beforehand. Attention: The mushroom "water" has a very intense taste, so dose it carefully, but it results in an unbelievable taste experience. I always have some in the fridge

Nutrition

Serving: 100gCalories: 232kcalCarbohydrates: 2.6gProtein: 14.8gFat: 18.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Second Course: Sour Tips

Cooked Mini Chicken Fillets on Bed