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Author Topic: Recipe of the {month?)  (Read 2274 times)
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« on: June 20, 2006, 11:07:07 am »

Ok, I found this recipe, but it calls for an entire roasting chicken and a few other things that I don't care for, so I modified it to suit my tastes. This has to be one of the easiest chicken recipes I've seen in a long time. Feel free to check it out and adjust as needed.

I made this on a Friday and my wife and son enjoyed it so much, they asked me to make it again on Sunday.

Chicken with Mushroom Cream Sauce

2-3 pounds boneless, skinless chicken breasts
Flour, salt and pepper
1-cup extra virgin olive oil (or other high smoke point oil)
1-2 cups rich chicken broth
1 small onion, diced
1 scallion, minced
1 pound fresh mushrooms, chopped
3-4 cloves of garlic, minced (I use a garlic press)
1-cup sour cream
1-cup heavy cream
Salt and pepper

Put 2 cups of flour, a tablespoon of salt and a tablespoon of pepper in a brown paper bag (I simply used a paper plate and just dredged the pieces in the blended flour/salt/pepper). Piece by piece, put a piece of chicken in the bag and shake to coat the chicken with flour mixture.

Preheat the oven to 350°F. On the stovetop, in a large frying pan, heat oil to medium high heat. Place the chicken pieces in the pan. Watch the oil carefully, you don't want the oil to be so hot as to burn the chicken, you just want to lightly brown it. Brown the chicken pieces on all sides, turning when necessary. When finished, do not discard the oil used to cook the chicken, as it will be used later.

Butter a roasting pan generously. Arrange the chicken pieces in it, pour broth over it, and bake at 350°F until the chicken is tender and cooked, about 40-50 minutes. You know that the chicken is done by poking with a meat fork. If pink or red juice runs out of the hole made by the fork, the chicken is not done. If only clear juice runs out, the chicken is done.

About 20 minutes before the chicken is expected to be done, start cooking the onions and mushrooms. In the same frying pan as was used to cook the chicken, add the onions, the shallot, and the garlic to the pan and sauté on medium heat until softened. Add the mushrooms and cook until mushrooms are no longer crisp. Add the sour cream and the heavy cream to the onions and mushrooms. Lower the heat. Keep warm, but do not boil. Salt and pepper to taste.

When the chicken is done, remove from oven. Serve on a platter with the mushroom sauce spooned over it, or served on the side. Can be served over rice or egg noodles.

Bon Apetit
« Last Edit: June 20, 2006, 11:11:09 am by [EVIL]Ferrett » Logged

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« Reply #1 on: June 20, 2006, 05:47:00 pm »

dude, that's too good to be posting

frickin' tease )

i want to eat it so bad now
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« Reply #2 on: June 21, 2006, 07:59:32 am »


i love sour cream

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« Reply #3 on: June 21, 2006, 09:11:01 am »

This sounds really good!!


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« Reply #4 on: June 21, 2006, 11:59:31 am »

ima try this out saturday sounds tasty keep um coming

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