. Recipes: ROAST CHICKEN WITH MUSHROOM SAUCE

ROAST CHICKEN WITH MUSHROOM SAUCE



ROAST CHICKEN WITH MUSHROOM SAUCE

INGREDIENTS:
2 tbsp. Extra-Virgin Olive Oil
500 gm.  Mushrooms (Stemmed and Quartered)
2 tbsp. Sherry Vinegar
1 tbsp. All-Purpose Flour
1 1/2 cup Chicken Stock
2 tbsp.  Parsley (Chopped Fresh Flat-Leaf plus Sprigs)
1 tbsp. Heavy Cream
4 Chicken Breast Halves (boneless with skin)
½ tsp. Salt you can increase/decrease as per your taste.
½ tsp. Ground Pepper
1 Small Yellow Onion (Thinly Sliced)

PREPARATION:
Preheat oven to 375ºF. Season the Chicken with Salt and Pepper. Heat the Oil in a large ovenproof skillet over medium-high heat. Add Chicken, Skin side down; cook until Golden Brown, 4 to 5 minutes. Flip; transfer to oven. Roast until a Meat thermometer registers 160ºF, about 15 minutes. Transfer to a plate; cover. Place the skillet over medium heat. Add Onion; cook, stirring, 1 minute. Add Mushrooms. Cover it & cook for 3 minute, stirring occasionally. Stir it in the Vinegar. Add Flour; cook, stirring, 1 minute. Stir in Stock and chopped Parsley; simmer, stirring, until thickened, about 5 minutes. Stir in Cream; season with Salt and Pepper. ROAST CHICKEN WITH MUSHROOM SAUCE is ready to serve. Serve with chicken; garnish with parsley sprigs.



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