tomato-sherry chicken
3 plum (or 1--2 regular) tomatoes, coarsely chopped
2 shallots, finely chopped
2 tablespoons fresh basil leaves, coarsely chopped
6 oz mushrooms, coarsely chopped
2 boneless, skinless chicken breasts (about 1 lb)
Large zip-top bag
3 tablespoons all purpose flour
1/4 teaspoon pepper
1 teaspoon kosher salt, divided
2 tablespoons olive oil
1/3 cup julienne-cut sun-dried tomatoes
1 cup reduced-sodium chicken broth
1/2 cup sherry wine, divided
1 package three-cheese small ravioli (9--12 oz)
2 tablespoons garlic herb butter
Prep
Chop tomatoes, shallots, and basil. Remove brown gills, then chop mushrooms. You can cut chicken into bite-size pieces or larger pieces; place in zip-top bag (wash hands).
Preheat stock pot on medium-high 2--3 minutes. Add flour, pepper, and 1/2 teaspoon of the salt to chicken; seal bag and shake to coat. Place oil in pot, then add chicken; cook 2--3 minutes or until browned.
Stir in shallots, mushrooms, and remaining 1/2 teaspoon salt; cook 1--2 more minutes or until mushrooms soften. Stir in both tomatoes, broth, wine. Cook the ravioli in a separate then add to the pot.
Reduce heat to simmer; cook for 5 to 10 minutes. Remove from heat; stir in butter and basil. Eat and Enjoy!
My Viral Creamy Garlic Mushroom Sauce... And Chicken
Looking for a mouthwatering dinner idea that's sure to impress? Look no further than this creamy garlic mushroom chicken recipe. Made with juicy chicken thighs, earthy mushrooms, and a rich garlic cream sauce, this dish is the perfect comfort food for any occasion.
Recipe -
Ingredients -
For The Chicken -
2 tsp (10ml) - Olive Oil For Chicken Seasoning
8 - Large Chicken Thigh, Boneless & Skinless
1 tsp (2.5g) - Onion Powder
1 tsp (2.5g) - Garlic Powder
1/2 tsp (1g) - Dried Thyme
1/2 tsp (1g) - Dried Oregano
Salt & Pepper
1 Tbsp (20ml) - Olive Oil For Cooking Chicken
Creamy Garlic Mushroom Sauce -
1 Tbsp (14g) - Unsalted Butter
2 - Shallots, Finely Diced
300g (10.5oz) - Swiss Brown Mushrooms
100ml (100g) - Dry White Wine
6 - Garlic Cloves, Minced
1g (0.03oz) - Fresh Tarragon
3g (0.1oz) - Fresh Parsley
300g (10.5oz) - Thickened Cream
50g (1.7oz) - Parmigiano Reggiano, Freshly Grated
Instructions -
1. Add chicken, olive oil, onion powder, garlic powder, dried thyme, dried oregano, and salt and pepper in a bowl. Mix well and set aside.
2. Add the remaining olive oil to a large pan over medium-high heat and sear the seasoned chicken in batches for 6 minutes on each side or until deeply golden and cooked through. Remove, set aside and repeat with the remaining batch.
3. Add the unsalted butter and shallot and cook for 1 minute. Add in the mushrooms and salt to taste and sauté for 6 minutes. Add the garlic and sauté for 45 seconds to 1 minute, mixing the whole time. Deglaze with the wine or chicken stock and cook for 1 1/2 minutes or until reduced by half.
4. Add in the cream, mix well and bring to a simmer; reduce the heat to medium-low and cook for 5-6 minutes or until thickened. Add the parmesan cheese, flat-leaf parsley, tarragon and seasoning to taste. Mix to combine. Add the chicken back into the sauce with the resting juices and coat the chicken well. Cook for 1 minute. Remove from the stovetop.
5. Serve in bowls or plates and garnish with flat-leaf parsley, cracked black pepper and parmesan cheese. Dig in.
Recipe Notes -
I used chicken stock as I needed to use up ingredients but white wine can be used as a replacement.
This dish is best eaten fresh as cream based sauce can potentially split upon reheating. If you did wish to store it, it will last 2 days in the fridge. I don’t recommend freezing it.
This recipe is amazing on its own but can also be served with all of your favourite sides such as mashed potato, pasta, rice and a wide range of different vegetables.
The fresh herbs are optional as well as the parmesan cheese but add incredible flavour. If you can’t source fresh herbs they can be substituted for their dried counterparts. Use 1 tsp of dried parsley and 1/4 tsp of dried tarragon. The tarragon can easily overpower the dish if used too much. You can always add but can’t take out so adjust to your liking.
Cream alternatives will no longer make this dish the amazing recipe that it is. Without cream, you’ll need to add flour as a thickening agent which will ruin the texture of the sauce.
#shorts #creamygarlicmushroomsauce #onepotmeals
CHICKEN STIR FRY | easy, healthy 30-minute dinner recipe!
A good chicken stir fry ticks all the boxes for the ideal weeknight dinner! It delivers in flavor, simplicity, and a healthy balance of protein and veggies. One of the best chicken recipes, I'd say!
It's also super quick and easy to make! Just grab a large pan and watch how juicy chicken, loads of veggies, and a savory-sweet garlic ginger soy sauce quickly come together in this colorful stir fry recipe. It's a great healthy dinner idea for when you need to get dinner on the table fast!
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???? Printable Rice Recipe:
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► TIMESTAMPS:
00:00 Intro
00:30 Make the stir fry sauce
01:27 Prep the vegetables
03:40 Dice the chicken into small pieces
04:34 Make rice on the stove
04:50 Make the chicken stir fry on the stove
07:15 Garnish the chicken stir fry before serving
07:46 Taste test
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Chicken breast that don’t suck. ????
DIY - Champignonroomsaus
Bekijk hier het volledige recept:
Creamy Garlic Mushroom Sauce | How To Make Recipe
How to make Creamy Garlic Mushroom Sauce with recipe and instructions. Mushroom Sauce is something I've been making for a long time, with every time making it I experiment with new flavours. I have come up with this recipe and believe it is one of the best. This is a must-try recipe. This sauce is perfect over Steak, Chicken, Pies, and Vegetables, this recipe has a lot of versatility.
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Makes - 2 12 Cups
Serves 4-6 people
Ingredients -
2 Tbs - Clarified Unsalted Butter
4 Cloves - Garlic, Thinly Sliced
1 - Shallot, Fine Diced
300g - Swiss Brown Mushrooms, Thinly Sliced
2 Tbs - White Wine (Use a cheap White Wine, I used Chardonnay) Can be substituted for Vegetable Stock or Chicken Stock.
2 Tbs - Curly Parsley, Chopped (Can be substituted for Flat Leaf Parsley)
1 tsp - Thyme, Chopped
400ml - Full Fat Cream (Thickened Cream)
Equipment I use -
Knives and Steels -
Shun Premier 17.8cm Santoku Knife -
Shun Premier 22.9cm Bread Knife -
Shun Steel -
Pots and Pans -
Essteele Per Vita 5 Piece Cookware Set -
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Music in this video
Song: Uplink & Jason Gewalt - Euphoria [NCS Release]
Music provided by NoCopyrightSounds.
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Daily Beetle by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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Reasons to Smile