1.5lb/680gchicken breast boneless skinlesscut into 1/2 inch pieces
5tbspall purpose flour
3/4tspsalt
3/4tspground black pepper
3/4tspdried thyme
1/2tspgarlic powder
1.5tbspgrated garlic
2tbspbutter
olive oil
16oz/475ml/2cupschicken stock
1/4cupflat leaf parsleyfinely chopped
Instructions
To the chicken breast, add ½ tsp each, salt, pepper, garlic powder and thyme. Mix well. Add 3 tbsp all purpose flour and mix.
Heat up a wide pan. Add olive oil just to coat the bottom. When the oil is hot, add the chicken in a single layer. You’ll have to do this in two batches. Turn over the pieces when they are golden brown which’ll take just a few minutes. When they’re done on both sides, transfer to a plate.
Add the mushrooms. Stir and let cook. Scrape the pan and make sure to pick up all the brown bits on the bottom. When the mushrooms are just about cooked, add the grated garlic. Stir that in and let cook for about 30 seconds. Make some space in the middle and add 2 tbsp butter or olive oil. Let that melt and add 2 tbsp all purpose flour. Mix to combine. Stir it all up into the mushrooms and cook for just a minute to let the flour loose its raw taste. Add ¼ tsp each, salt, ground black pepper and dried thyme.
Add the stock 1/4 cup at a time and stir to avoid lumps. Let the sauce come to a boil. Taste and add more salt or pepper if you like. Put the chicken in along with any juices on the plate. Stir, cover the pot and bring to a boil. If you used chicken thighs, cook a few minutes on medium low to make sure it’s cooked through. Chicken breast would have already been cooked fully after frying. Add chopped parsley and it’s ready to serve over mashed potatoes, pasta or rice.
***I usually put water on to boil while cooking the chicken. Add salt and the pasta. This way, the pasta and chicken will be done at the same time. Scoop the pasta from the pot with a strainer and put it right into the sauce. The chicken, mushrooms and pasta will be nicely coated with the creamy sauce.
***Chicken stock is replacing milk and cream in this recipe. If you cannot tolerate dairy, use all olive oil instead of butter.
***For the mushrooms, I used baby Bellas. You can substitute another variety.***Chicken thighs may be substituted for breasts.
I’ve tried this recipe. I liked how it tastes but I know I’ve not done exactly how it’s written.
I’ll be working on that, then be able to give a better review.
I’ve tried this recipe. I liked how it tastes but I know I’ve not done exactly how it’s written.
I’ll be working on that, then be able to give a better review.