Natur chicken breast, creamy mushroom sauce, steamed rice

Name: Natur chicken breast, creamy mushroom sauce, steamed rice
Ingredients: 2 db chicken breast; 250 g Washed mushroom; 3 db shallots; 3 gerezd garlic clove; 1 ek starch; 1 dl dry white wine; 5 dl chicken stock; 1 dl cream; 100 g butter; 1 cs parsley; 150 g rice; olive oil; salt; pepper

Serves 1

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Natur chicken breast, creamy mushroom sauce, steamed rice

youtube.com

Serves 1

Directions

1For rice, fry briefly in a saucepan with olive oil.
2Add boiling water, and a pinch of salt. Reduce heat to low, cover, and set aside.
3Remove the chicken breast from the bone.
4Slice the chicken breasts and season with salt.
5For creamy mushroom sauce, chop and sauté shallots and garlic in a pan with oil.
6Deglaze with some dry white wine, simmer until almost dry.
7Add chicken stock, simmer.
8Mix some cornstarch with cold water in a bowl, and add it to the sauce.
9Add heavy cream and butter. Season with salt.
10Simmer on low heat, stirring frequently until thickened.
11Heat olive oil in a skillet over high heat.
12Sear the breasts on both sides until golden brown.
13Cook chicken in the pan with butter until it’s heated, or put it in the oven.
14Mix sauce with chopped parsley.
15Slice the chicken, and glaze with sauce.
16Serve with rice.

Ingredients

2 db chicken breast
250 g Washed mushroom
3 db shallots
3 gerezd garlic clove
1 ek starch
1 dl dry white wine
5 dl chicken stock
1 dl cream
100 g butter
1 cs parsley
150 g rice
olive oil
salt
pepper

Equipment

sauce panfrying pancutting boardknifestraineroven

Tips

For the rice, use 1.8 to 2 times as much water as rice.
Don't let the rice get scorched.
Remove V bone in chicken breast with knife to make single cut.

Natur chicken breast, creamy mushroom sauce, steamed rice

Serves 1

youtube.com

Natur chicken breast, creamy mushroom sauce, steamed rice

youtube.com

Serves 1

Directions

1For rice, fry briefly in a saucepan with olive oil.
2Add boiling water, and a pinch of salt. Reduce heat to low, cover, and set aside.
3Remove the chicken breast from the bone.
4Slice the chicken breasts and season with salt.
5For creamy mushroom sauce, chop and sauté shallots and garlic in a pan with oil.
6Deglaze with some dry white wine, simmer until almost dry.
7Add chicken stock, simmer.
8Mix some cornstarch with cold water in a bowl, and add it to the sauce.
9Add heavy cream and butter. Season with salt.
10Simmer on low heat, stirring frequently until thickened.
11Heat olive oil in a skillet over high heat.
12Sear the breasts on both sides until golden brown.
13Cook chicken in the pan with butter until it’s heated, or put it in the oven.
14Mix sauce with chopped parsley.
15Slice the chicken, and glaze with sauce.
16Serve with rice.