Ingredients :
- 2 lbs skinless, boneless chicken breasts
- 6 tbsp olive oil
- 1 medium onion chopped
- 1/2 cup dry white wine
- 1/2 cup tomatoe sauce
- 2 cups chicken stock
- 2 tbsp butter
- 1 lb mushrooms, sliced
- 3/4 cup heavy cream
- 1 tbsp dijon mustard
- 1/4 cilantro chopped
Method :
- Pat the chicken breasts dry, cut into 2-inch cubes, and season with salt and pepper. In a large stainless steel pan, heat 3 tablespoons oil over medium-high heat. Pan-fry the cubed chicken in batches so that it is browned on all sides, then let rest on a plate or bowl after pan-frying.
- Lower the heat to medium and add 1 tablespoon of oil and the onions, cooking and stirring occasionally until they are soft (approximately 3 minutes). Add the garlic and cook until soft and fragrant, about 1 minute. Return chicken to the pan!!! Pour in the wine and let cook until it has been almost completely absorbed. Stir in both the tomato sauce and the chicken stock/broth. Cook, partially covered, over medium-low heat for 40 – 45 minutes.
- In a large skillet over medium heat, heat the remaining 2 tablespoons olive oil and melt 2 tablespoons butter. Add the mushrooms and cook until the they are browned and cooked through. Remove from heat and reserve.
- When the chicken is cooked, remove from the heat and fold in the mushrooms, heavy cream, mustard, and parsley. Taste and adjust the salt and pepper, if necessary.
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