Скачать или смотреть Creamy mushroom chicken - ASMR

Ingredients

Seared chicken breast
1lb / 500g skinless chicken breast
1tbsp dried oregano
1tbsp dried thyme
½ tbsp garlic powder
2tbsp olive oil

Creamy mushroom sauce
4tbsp butter, unsalted
1 shallot, finely diced
12oz / 400g button or swiss brown mushrooms, sliced
½ cup white wine
20 garlic confit cloves or 6 raw garlic cloves, finely minced
1 cup heavy cream
½ cup chicken stock
½ cup parmesan, grated
1tsp thyme
1tbsp parsley, finely chopped
Salt and pepper

Method

1. Begin by cutting the chicken in half lengthways so you are left with 4 thin steaks. Do this by using a sharp knife and cutting through the middle of the chicken.
2. Place the chicken breast into a bowl and coat with the spices and 1 tablespoon olive oil. Massage well into the chicken until well coated.
3. In a large fry pan on a medium - high, bring 1 tablespoon of olive oil to heat. Add the chicken breast and cook for 2 – 3 minutes on each side or until golden brown and cooked through. Remove from the pan.
4. In the same pan, add the butter and shallots. Sautee for 3 minutes or until fragrant and translucent. Add the mushrooms and cook for 5 minutes or until golden brown and slightly caramelised.
5. Deglaze the pan with white wine. Using a wooden spoon, scrape off all the brown bits from the bottom of the pan. Cook for 2 minutes or until most of the liquid has been absorbed.
6. Add the garlic confit or fresh garlic and stir through for 1 minutes.
7. Add the cream and chicken stock. Bring the sauce to a gentle simmer and simmer for 7 minutes or until slightly thickened. Add the thyme and season with salt and pepper.
8. Add the cheese and stir through until you have a silky and glossy sauce.
9. Add the chicken back to the pan, along with all its juices and cook for 1 minute, to heat through the chicken. Sprinkle over fresh parsley.