Ingredients :
- CHICKEN
- 1 1/2 lb boneless skinless chicken breasts
- 1/4 cup mayonnaise
- 1 tsp fresh lemon juice
- 1 tsp Cajun seasoning
- 1/4 tsp black pepper and salt to taste
- 2 tbsp Romano cheese, grated
- 1 tbsp olive oil
- 1 tbsp butter, salted or unsalted
- VEGETABLES
- 1 medium onion, sliced
- 2 cloves of garlic, minced
- 8 oz button mushrooms
- 1 large celery stalk, sliced
- 1 large carrot, sliced
- SAUCE
- 1/4 cup dry white wine
- 1 1/2 cup Chicken stock, homemade if possible or else low sodium chicken stock
- 1 tsp dryed thyme
- 1/2 tsp crumbled dry rosemary
- 1/2 tsp black pepper and salt to taste
- 1 tbsp fresh lemon juice
- 1 tsp hot sauce, such as Frank's red hot
- 1/2 cup heavy cream
Method :
- Combine mayonnaise, lemon, Cajun seasoning, pepper and Romano cheese, whisk until smooth
- Add chicken to mayonnaise mixture to coat
- Heat oil and butter in a large deep skillet or dutch oven and brown chicken on all sides. Remove chicken to a plate. Chicken should just be browned not cooked as it will cook more later
- Add all vegetables to pan and cook 5 minutes
- Add wine to pan and cook until almost gone, add all remaining sauce ingredients and bring to a simmer. Return chicken to the pan, lower heat to a low simmer, covered and braise until chicken is just cooked through about 15 minutes for thick breasts. Remove chicken to a plate, cover to keep warm. Bring sauce and vegetables to a boil and reduce sauce to a thin sauce consistancy
- Slice chicken, serve on a platter with vegetables and sauce. Serve with pasta, rice, or potatoes to serve Chicken Fricasse over, or serve with crusty bread for dipping in the sauce
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