Mom’s Best Recipe: How To Make Chicken With Mushroom Sauce Recipe – recipes chicken with mushrooms is a cuisine which combines chicken and some types of fungi that are super tasty in one dish. Each mold course has the uniqueness of it feels each. Cooking is very easy and practical. Chicken Stir Fry creations-made Mother so more savory seasoning with more viscous. Chicken Stir Fry serves a variety of Mushrooms at home is guaranteed able to pamper your beloved family tongue. Wait for what again? treat the family Mother with delicious cuisine and exceptional practical made at anytime!
- 15 g (1/2 oz) dried wild mushrooms
- 1 tbsp olive oil
- 15 g butter
- 4 chicken breasts, skin on
- 1 large onion, finely sliced
- 2 garlic cloves, chopped
- 250 g chestnut mushrooms, sliced
- 200 ml (1/3 pt) hot chicken stock
- 1/2 x 30 g pack fresh tarragon leaves, picked and chopped
- 200 g (7 oz) half fat creme fraiche
- 200 g (7 oz) fine green beans, trimmed, to serve
- 250 g (8 oz) steamed basmati and wild rice, to serve
In a small bowl, soak the dried mushrooms in boiling water for 15 minutes. Strain and save the liquid. Chop the mushrooms and set aside.
Meanwhile, heat the olive oil and butter in a large frying pan over a medium-high heat. Season the chicken on both sides and then fry for 5 minutes, skin side down. Turn the breasts over and fry for another 3-4 minutes. Remove from the pan and set aside.
Add the onion and fry for 3-4 minutes. Then mix in the chestnut mushrooms and fry for a further 3 minutes.
Add the garlic and reserved chopped mushrooms and fry for 1 minute.
Pour in 100ml of the mushroom soaking liquid and the hot stock and two thirds of the chopped tarragon.
Return the browned chicken pieces to the pan. Bring to the boil then turn down the heat and simmer for 10 minutes or until the chicken is cooked. Cut into the thickest part of the breast to check that the chicken is cooked through with no pink showing.
Stir in the crème fraîche and warm through but don’t boil. Scatter over the rest of the tarragon, and serve with green beans and steamed basmati and wild rice.