Chicken with Creamy Mushroom Sauce
A quick 20 minute chicken dinner that’s simple enough for midweek but elegant enough for company – take my versatile Creamy Mushroom Sauce and serve it with a lightly crusted chicken breast. It’s very, very, very good.
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Chicken Steak With Mushroom Sauce - A Perfect Chicken Steak With Gravy
Indulge in a symphony of flavors with our delectable chicken steak made with Shan Ginger Garlic Paste and topped with a rich and savory mushroom sauce.
#realginger #realgarlic #Shangingergarlicpaste #chickensteakrecipe #mushroomrecipe
Chicken Steak with Mushroom Sauce
Ingredients for Chicken Preparation:
Chicken fillets 3-4
Shan Ginger Garlic Paste 1 ½ tbsp.
Chili sauce 2 tbsp
Soy sauce 2 tbsp
Black pepper crushed 1/2 tsp
Oregano 1 tsp
Red chili flakes 1 tbsp
Salt 1 tsp
Oil 3-4 tbsp
Ingredients for Mushroom Sauce:
Butter 2 tbsp
Oil 2 tbsp
Shan Ginger Garlic Paste 1 tbsp
Mushrooms 1 cup
Chicken stock 1 ½ cup
Black pepper crushed 1 tsp
White pepper powder 1 tsp
Salt 1 tsp
Cream 1 cup
Ingredients for Stir Fried Veggies:
Oil 2 tbsp
Carrot (blanched) 1 cup
French beans (blanched) 1 cup
Potatoes (blanched) 1 cup
Zucchini (blanched) 1 cup
Black pepper powder 1 tsp
Salt 1 tsp
Directions for Chicken Preparation:
1. In a bowl add chicken fillets, Shan Ginger Garlic Paste, chili sauce, soy sauce, black pepper crushed, oregano, red chili flakes, salt and mix it well. Rest for 15-20 mins.
2. On a grill pan heat oil and grill the marinated chicken fillets. Grill each side for 3-4 mins. Set aside.
Directions for Mushroom Sauce Preparation:
3. In a pan heat butter and oil. Add Shan Ginger Garlic Paste and cook for a minute.
4. Add mushrooms and cook for another minute.
5. Now add chicken stock, black pepper crushed, white pepper powder, salt and cook for a minute.
6. Add cream and mix it well. Set aside. Your Mushroom Sauce is ready.
Directions for Stir Fried Veggies Preparation:
7. In a pan heat oil and add carrot, French beans, potatoes, zucchini, black pepper powder, salt and sauté for 1-2 mins.
8. Now serve the stir fried veggies with prepared chicken and mushroom sauce on a plate and serve. Your Chicken Steak with Mushroom Sauce is ready.
Prep time: 20-25 mins
Cooking time: 25-30 mins
Servings: 2-3
Chicken Schnitzel with Mushroom Sauce | Quick Dinner Recipe with Mushroom Gravy
Chicken Schnitzel with Mushroom Sauce | Quick Dinner Recipe with Mushroom Gravy
Ingredients
Chicken Breast 500g
Flour 1/2 cup
Pepper Powder. 1/2tsp
Garlic powder. 1/2tsp
Salt
Egg. 1no.
Breadcrumbs (for coating)
Mushroom sauce
Mushroom 150 g
Garlic 1tsp
Onion 1tbsp
Chicken Stock 1 cup
Fresh cream 1/2cup
Oregano 1/2tsp
Thyme 1/2tsp
Parsley leaves 1tbsp
Pepper powder 1/2tsp
Salt
#chickenschnitzelwithmushroomsauce #chickenschnitzel #mushroomsauce #dinnerrecipe #quickrecipe #mushroomgravy
Chicken Fricassee - quick French Chicken Stew
Chicken Fricassée is a traditional French chicken stew made with browned chicken pieces braised in a creamy white mushroom sauce. A rustic family style meal that's easy enough for midweek, it's almost like the white sauce version of Coq au Vin - except it's so much faster to make!
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Mushroom Gravy to Serve with Chicken Breasts!
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Amazing Braised Chicken and Mushroom Gravy Recipe - EatSimpleFood.com
Recipe:
This hearty braised tender chicken with mushroom gravy recipe is simmered in tomato paste, chicken broth, butter, and rosemary and is one of my favorite comfort food recipes. Like hands down, y'all.
Delicious boneless and skinless chicken thighs are seared and braised in a mushroom gravy sauce with thyme, rosemary, a hint of paprika and and served over white rice or mashed potatoes.
Don't have fresh thyme or rosemary? Skip it man, the gravy can stand on it's own without them too! Dried herbs can also be used at ⅓ of the amount of the fresh herbs.
Add all of the spices to the chicken thighs before searing. This will add to the flavor but also to the color of the seared chicken and sauce.
This gravy is versatile in color. In the browner looking pictures, the amount of tomato paste stated in the recipe is used. In the redder looking pictures (shot after the instructional video), the gravy has more tomato paste. The taste is similar and they both taste amazing.
TIP: If your gravy is not thickening, remove the cover and simmer at a slightly higher heat. If your gravy is too thick, stir in some more broth until desired thickness.
Ingredients:
• 1 tablespoon vegetable oil
• 2lb chicken thighs, boneless & skinless
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon paprika
• ¼ teaspoon dried thyme
• 2 tablespoon unsalted butter
• 1 cup onion, diced
• 16 ounces mushrooms, sliced
• 2 teaspoon garlic, minced
• 2 tablespoon tomato paste
• 2 tablespoon flour (all purpose or gluten free)
• 2 cups chicken broth
• 2 large sprig rosemary
• 1 ¾ cups uncooked rice (cooked according to package instructions)
Directions:
• Season chicken on both sides by sprinkling with salt, pepper, paprika, and dried thyme.
• Bring a large pan to medium high heat and enough oil to lightly coat the bottom. Sear the chicken ~ 3-4 minutes per side or until dark brown. Remove from pan and set aside on a plate.
• Reduce heat to medium. Add butter, onions, and mushrooms to pan and cook ~ 7-10 minutes or until liquid is gone and mushrooms are browning.
• Add garlic and cook 1-2 minutes or until fragrant.
• Add flour and stir (the mushrooms will begin to look clumpy). Stir in tomato paste and add to the clumpiness.
• Slowly stir in the broth and add rosemary sprig. Add chicken back to pan and any juices.
• Bring to a boil, reduce heat, cover, and simmer covered ~ 25-30 minutes (stirring occasionally) or until gravy is thickened.
•Serve over cooked rice and add a pretty little rosemary garnish if you have some. Happy Eating! Beckie