chicken and mushroom
Chicken and Mushroom
material
- 1½ pounds Boneless and Skinless Chicken Breast, pounded up to ¼ inch thick (2 chicken breasts)
- 1 teaspoon of salt
- 1 teaspoon of Garlic Powder
- 1 teaspoon of Onion Powder
- ½ teaspoon Paprika
- ¼ teaspoon Fresh Pepper or to taste
- 2 tablespoons of Olive Oil
- 8 ounces sliced mushrooms (not too thin)
- 2 tablespoons of butter
- 2 tablespoons of all purpose flour
- 2 cups of chicken stock
Instructions
- Add salt, garlic powder, onion powder, paprika and black pepper to a small bowl and stir to mix.
- Cut each chicken breast in half, extending to make the two parts thinner. Pound each piece up to about ¼ inch thick using a meat hammer. Season the chicken on both sides with the prepared spice mixture.
- Clean the mushrooms and slices. Don't slice it too thin so that it can hold the sauce.
- Heat the olive oil in a large and deep pan over medium heat. When the oil is hot, add chicken.
- Cook 3-5 minutes on each side (depending on thickness) until the chicken is golden brown and cooked.
- Make sure the internal temperature of the chicken in the thickest part is at least 165 ° F
- Remove the pan from the fire. Remove the chicken from the pan and place it on a plate or pan and keep warm.
- Don't wash the pan. Put it back on medium heat and add butter.
- When the butter melts and foam, add mushrooms. Cook mushrooms for 1-2 minutes, stirring constantly.
- Sprinkle flour over mushrooms, stir well to mix. Cook the mushrooms for 2 minutes, stirring constantly.
- Slowly add the chicken stock to the mushroom mixture, while stirring and gently scrape every part of the pan. Use a wooden spoon or spatula, move in a small circle around the pan.
- Simmer the mushroom sauce and cook for about 5 minutes (or until thickened), stirring occasionally. Taste the mushroom sauce and add salt and pepper, to taste, if necessary.
- Add chicken back to the pan. Rotate to coat with mushroom sauce. Then, reduce the heat to medium-low, cover and cook for about 5 minutes to warm.
