Tuesday, November 30, 2010


Seriously delicious!..thats the word that I can described for my Chicken with mushroom cream sauce..I don't know why, since I watched Julie and Julia movie..I'm so eager to try cooking French food..although I altered it cause some of the ingredient I can't eat or drink but still I manage to find something to change with it..actually you have to use chicken breast for this recipe..my hubby doesn't like chicken breast so I change it to chicken leg..so ladies..here's the recipe..

2 5-ounce boneless, skinless chicken breasts, trimmed and tenders removed (I used Chicken leg with bone)
1/2 tsp freshly ground pepper
1/4 tsp salt
1tbsp canola oil( I used olive oil)
1 medium shallot, minced (I used yellow onion)
1 cups thinly sliced shiitake mushroom caps
2 tbsp dry vermouth, or dry wine (I just pour some water)
1/4 cups reduced sodium chicken broth (I used 1 chicken stock)
2 tbsp heavy crem ( I used whip cream)
2 tbsp minced fresh chives

1.season chicken with pepper and salt on both sides.
2. Heat oil in medium skillet over medium heat. Add the chicken and cook..(I grilled the chicken inside oven for almost 1 hour). Transfer to a plate and tent with foil to keep warm.
3. Add shallot (I used yellow onion) to the pan and cook, stirring, until fragrant about 30 seconds. Add mushroom; stirring occasionally (don't crowd the mushroom or it won't brown), until tender, about 2 minutes. Pour in vermouth or wine ( I just pour water), simmer until almost evaporated, scraping up any brown bits, about 1 minute, pour in broth (I used chicken stock) and cook until reduced by half 1 to 2 minutes. stir in cream and chives; return to simmer. return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.

Enjoy your Chicken with Mushroom cream sauce..BON APPETIT!


Hanis MY said...

sugoi! oishi soooo...nak cikit hehe

Iryd and Pitt's little diary said...

hehe..cubala hanis..sonang jo..haha..:P


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