Natur chicken breast, creamy mushroom sauce, steamed rice

Serves 1
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Directions

  1. 1For rice, fry briefly in a saucepan with olive oil.
  2. 2For rice, fry briefly in a saucepan with olive oil.
  3. 3For rice, fry briefly in a saucepan with olive oil.
  4. 4Add boiling water, and a pinch of salt. Reduce heat to low, cover, and set aside.
  5. 5Add boiling water, and a pinch of salt. Reduce heat to low, cover, and set aside.
  6. 6Add boiling water, and a pinch of salt. Reduce heat to low, cover, and set aside.
  7. 7Remove the chicken breast from the bone.
  8. 8Remove the chicken breast from the bone.
  9. 9Remove the chicken breast from the bone.
  10. 10Slice the chicken breasts and season with salt.
  11. 11Slice the chicken breasts and season with salt.
  12. 12Slice the chicken breasts and season with salt.
  13. 13For creamy mushroom sauce, chop and sauté shallots and garlic in a pan with oil.
  14. 14For creamy mushroom sauce, chop and sauté shallots and garlic in a pan with oil.
  15. 15For creamy mushroom sauce, chop and sauté shallots and garlic in a pan with oil.
  16. 16Deglaze with some dry white wine, simmer until almost dry.
  17. 17Deglaze with some dry white wine, simmer until almost dry.
  18. 18Deglaze with some dry white wine, simmer until almost dry.
  19. 19Add chicken stock, simmer.
  20. 20Add chicken stock, simmer.
  21. 21Add chicken stock, simmer.
  22. 22Mix some cornstarch with cold water in a bowl, and add it to the sauce.
  23. 23Mix some cornstarch with cold water in a bowl, and add it to the sauce.
  24. 24Mix some cornstarch with cold water in a bowl, and add it to the sauce.
  25. 25Add heavy cream and butter. Season with salt.
  26. 26Add heavy cream and butter. Season with salt.
  27. 27Add heavy cream and butter. Season with salt.
  28. 28Simmer on low heat, stirring frequently until thickened.
  29. 29Simmer on low heat, stirring frequently until thickened.
  30. 30Simmer on low heat, stirring frequently until thickened.
  31. 31Heat olive oil in a skillet over high heat.
  32. 32Heat olive oil in a skillet over high heat.
  33. 33Heat olive oil in a skillet over high heat.
  34. 34Sear the breasts on both sides until golden brown.
  35. 35Sear the breasts on both sides until golden brown.
  36. 36Sear the breasts on both sides until golden brown.
  37. 37Cook chicken in the pan with butter until it’s heated, or put it in the oven.
  38. 38Cook chicken in the pan with butter until it’s heated, or put it in the oven.
  39. 39Cook chicken in the pan with butter until it’s heated, or put it in the oven.
  40. 40Mix sauce with chopped parsley.
  41. 41Mix sauce with chopped parsley.
  42. 42Mix sauce with chopped parsley.
  43. 43Slice the chicken, and glaze with sauce.
  44. 44Slice the chicken, and glaze with sauce.
  45. 45Slice the chicken, and glaze with sauce.
  46. 46Serve with rice.
  47. 47Serve with rice.
  48. 48Serve with rice.

Ingredients

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