John Myers
Contents
show
Chicken in Mushroom Sauce
The perfect chicken in mushroom sauce recipe with a picture and simple step-by-step instructions.
for the chicken fillet
- 900 g Chicken fillet
- 900 g Salt and pepper
- 150 ml Chicken stock
for the mushroom sauce
- 3 piece Onion red
- 500 g Mushrooms
- 500 g Oil
- 100 ml Chicken stock
- 125 g Creme fraiche Cheese
- 1 tablespoon Maizena
Preparations
- Wash the chicken fillet and pat dry – peel the onion and cut into small cubes – clean the mushrooms and cut into slices
Prepare the chicken fillets
- Season the chicken fillets with salt and pepper – fry them in hot oil – deglaze with the chicken stock and cook covered for about 15 minutes until soft – then remove the chicken fillet pieces from the pan, cut into slices and keep warm in the oven – also take the chicken stock out of the pan, Pour into a tall mug, add the creme fraiche and set aside
the mushroom sauce
- Pat the pan that has already been used dry with a kitchen roll and add the oil again – roast the prepared onion cubes – then add and roast the mushrooms – deglaze the roasted mushrooms with chicken stock – cover and simmer briefly – while whisking the chicken stock that was set aside in the beaker the creme fraiche and add this mixture to the pan with the mushrooms – sprinkle some cold water with Maizena (or sauce thickener) and add to the mushroom pan – briefly bring to the boil again so that the sauce thickens
my opinion on the dish …
- This time I had guests who prefer home-style cooking and traditional cuisine … so no fancy experiments (;-))) …. the dish was simple and simple, but quickly prepared and it tasted wonderful … my guests loved it … as a side dish there was: fluffy, tender gnocchis
Facebook Comments