Mushroom Chicken
Ingredients
- 600 gChicken cutlet (cut into large cubes)
- 500 gButton mushroom (sliced)
- 2 pcShallot (finely chopped)
- 2 pcGarlic (minced)
- 100 mlDry white wine
- 200 mlCream
- 2 tbspWheat flour
- 30 gUnsalted butter
- 2 tbspExtra virgin olive oil
- 2 tbspFlat-leaf parsley (chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 200 mlChicken broth
Method
Tender chicken pieces, seared for a golden crust, simmered in a creamy mushroom sauce. The cooking juices deglazed with white wine provide a deep umami flavor that perfectly coats the meat.
- 1
Cut the chicken breasts into regular large cubes. Clean the mushrooms and slice them thickly. Finely mince the shallots and garlic.
- 2
In a sauté pan, heat olive oil and butter. When the butter foams, sear the chicken over high heat. The meat should be well browned on all sides. Remove the chicken and set aside.
- 3
In the same pan, toss in the mushrooms. Let the vegetation water evaporate completely until they start to brown and slightly stick to the bottom of the pan.
- 4
Add shallots and garlic to the mushrooms. Sprinkle with flour (singer) and stir for 1 minute to cook the flour. Deglaze with white wine, scraping the bottom well to release the cooking juices.
- 5
Return the chicken to the pan. Add the chicken stock and simmer over low heat. When the sauce starts to thicken, pour in the cream. Let it reduce until the sauce coats the back of a spoon. Finish with chopped parsley.
Frequently asked questions
How do you get this dish right?
- Do not wash the mushrooms in water, just wipe them clean to prevent them from becoming waterlogged.
- The secret is in the browning: let the chicken and mushrooms sear well to release the Maillard aromas.
How long does this dish keep?
Keeps for 2 days in the refrigerator in an airtight container. Reheat gently in a saucepan with a splash of milk if the sauce has thickened too much.
