Creamy Mushroom Chicken

Creamy Mushroom Chicken

Ingredients:

2 boneless & skinless chicken breast

1 egg (beaten)

2 tbsp cooking oil

Marinade:

1 tbsp chopped garlic

¼ tsp coarsely ground black pepper

Flour mixture:

½ cup all-purpose flour

½ tsp salt

¼ tsp coarsely ground black pepper

¼ tsp cayenne pepper

½ tsp garlic powder

½ tsp onion powder

Mushroom:

150g swiss brown button mushroom (thickly sliced)

1 tbsp unsalted butter

¼ tsp salt

Sauce:

2 tbsp unsalted butter

2 tbsp chopped onion

1 ½ tbsp flour mixture

½ cup full cream milk

½ cup heavy cream

¼ tsp salt

Garnishing:

Chopped parsley

Preparation Instructions:

  1. Rinse and pat-fry the skinless and boneless chicken breast. Marinate the chicken breast with coarsely ground black pepper and salt. Set aside.
  2. In a mixing bowl, add in all-purpose flour, salt, coarsely ground black pepper, cayenne pepper, garlic powder and onion powder. Stir to combine and set aside.
  3. Add in the beaten egg into the marinated chicken breast and mix to combine.
  4. Dredge the chicken breast that coated with the egg mixture into the flour mixture and evenly coated on both sides. Keep 1 ½ tbsp of flour mixture for sauce use.
  5. Heat up an oven-proof skillet with 2 tbsp of cooking oil, place coated chicken in the skillet and brown on both sides.
  6. Transfer the skillet with chicken breast into the oven and continue to cook at 200C for 20 minutes or until the chicken are fully cooked.
  7. Meanwhile, in another skillet, heat up 1 tbsp of unsalted butter, saute the sliced mushroom until soft. Season with salt. Remove and set aside.
  8. Rinse the skillet and heat up again with 2 tbsp of unsalted butter, saute the chopped onion until soft and fragrant.
  9. Lower the heat, stir in the flour mixture, saute until lightly brown. Gradually add in the full cream milk and heavy cream until the sauce has become thicken. Stir in the mushroom and season with salt.
  10. Remove the chicken breast from the oven and transfer onto a serving platter. Pour the mushroom sauce on top, garnish with some chopped parsley and serve.

 

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