John Myers
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1 Stir-fry: Chicken Fillet Tips in Mushroom Sauce À La Gedoc
The perfect 1 stir-fry: chicken fillet tips in mushroom sauce à la gedoc recipe with a picture and simple step-by-step instructions.
- 500 g Chicken fillet
- Fresh mushrooms
- 1 piece Fresh onion
- 2 piece Garlic clove crushed
- 100 ml Whipped cream
- Salt
- Pepper
- Fund
- 2 disc Bacon
- Watercress fresh
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
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