CREAMY MUSHROOM CHICKEN RECIPE

By | February 18, 2021

CREAMY MUSHROOM CHICKEN RECIPE

CREAMY MUSHROOM CHICKEN RECIPE

Requirements:

  • 3 pieces of chicken breast
  • 1 pack of 18% fat cream
  • 2 teaspoons of salt
  • 1 teaspoon of black pepper
  • 2 handfuls of flour
  • 1 wipe tablespoon of butter
  • 3 tablespoons of olive oil
  • 300 ml broth
  • 400 grams of chestnut mushrooms
  • 1/3 bunch of parsley
  • 3 large potatoes
Methods: 
  • Slice 3 pieces of the chicken breast by cutting them in a cross and oblique manner so that 3-4 pieces come out. They will be pieces about 2 fingers wide and 10 cm long.
  • Add 1.5 tablespoons of cream with a teaspoon of salt and pepper and mix.
  • Chop 3 large potatoes in a classic mother way and place them in ice water.
  • To fry the potatoes, heat the sunflower oil in the pan.
  • We will fry the potatoes in two rounds.
  • Take the potatoes out of the ice water and dry them on a clean cloth. Throw in the hot oil in medium heat and start frying the potatoes.
  • If it turns slightly yellow and breaks when you take it in your hand, the first round is ready. Put the fried potatoes on the perforated strainer so that the excess oil flows. Put the baking wire on the baking tray and place the potatoes on the wire. When the first round of frying is finished, open the bottom of the oil and increase the temperature for the second round of frying.
  • You can add the potatoes little by little to the pan and continue frying.
  • When the potatoes turn golden yellow, remove them from the perforated strainer and sprinkle salt while still hot.
  • Clean 400 grams of chestnut mushrooms with a damp cloth, do not wash and clean with water, because the mushrooms die and lose their flavor. Cut the mushrooms into quarters like slices of apples.
  • Cut the stems of 1/3 bunch of parsley and finely chop, and roughly cut the leaf parts not too small.
  • Sprinkle 2 handfuls of flour on the kitchen counter and dip the chicken into flour.
  • Put a large pan in the largest chamber of the stove and add 1 tablespoon of butter and 3 tablespoons of olive oil.
  • Turn on the hob at the highest setting. Once the oil is warm, put the chicken pieces one by one. Take care to keep them spaced so that the chickens are well-sealed and do not release their water. If all do not fit, cook the chickens in 2 rounds.
  • Take the fried chicken from the pan and add the mushrooms to the pan and cook. When the mushrooms are roasted, add 1 teaspoon of salt and the stems of the parsley.
  • Add half of 300 ml of broth into the pan, make sure to peel off the remaining flavors at the bottom of the pan and add it to the meal again. We want these flavors to pass on to mushrooms and food. Add the remaining broth to the pan.
  • Add the chicken and parsley leaves to the pan and mix.
  • Turn off the bottom of the stove and add the remaining cream to the pan and mix well so that the cream passes into all the ingredients.
  • When you put your crispy potatoes next to your cream chicken with lots of cream and mushrooms, it is ready to taste just like the ones in the restaurant.

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