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.
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Stuffed Chicken Breast in a Homemade Tomato Sauce
Γεμιστό στήθος κοτόπουλου σε μια σπιτική σάλτσα ντομάτας
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Mozzarella-Stuffed Chicken Breasts With Tomato Sauce Recipe | KSA Life | ShieCalzVlogs
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MOZZARELLA - STUFFED CHICKEN BREAST WITH TOMATO SAUCE????
1. Sprinkle your work area with salt & pepper. Place a chicken breast on top & sprinkle some salt & pepper on it. Cut the meat half-way then fill it with mozzarella then firmly squeeze the meat together. Repeat with the rest of the chicken breasts.
2. Dredge the chicken breasts in the flour, egg, wash & in the bread crumbs. Repeat with the rest of the stuffed chicken breasts.
3. Fry the breaded chicken breasts in hot oil until golden brown on both sides.
4. Fill a casserole dish with tomato sauce & place the fried chicken breasts on top. Speead the rest of the tomato sauce on the meat.
5. Sprinkle cheese ( you can put also basil or parsley if you have ) on the breaded chicken breasts. Put the casserole dish in the oven & bake at 360 degree F for 25minutes.
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Chicken Breast layered with Tomato Sauce, Cheese & Basil Paste
Try this mouth watering recipe.Easy baked and quick preparation Chicken Breast layered with Tomato sauce, cheese and Basil Paste. This is perfect for friends and family gathering.
Servings 2 to 3
Ingredients
7 small Chicken Breast
Mozarella Cheese
Basil leaves
Thyme Powder
Garlic Powder
Tomato sauce
Salt
Basil leaves
Basil Paste
Black Pepper
Olive oil
Fried Gnocchi
Ingredients
250g Gnocchi
1 spoon Butter
Half bunch of Parsley
Thyme
Rosemary
Salt
Olive oil
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How to make ANY pan sauce you can think of
In this video, I show you an easy formula you can follow to make ANY pan sauce you can think of.
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RECIPES DISCUSSED IN THIS VIDEO:
White Wine Pan Sauce
- Minced Shallots
- Neutral Oil (or butter)
- Flour (optional)
- Dry White Wine
- Chicken Stock
- Lemon Juice
- Butter
- Chopped Thyme
- Salt and Pepper
Red Wine Chipotle Pan Sauce
- Minced Shallots
- Neutral Oil (or butter)
- Flour (optional)
- Red Wine and Orange Juice (about a 3:1 ratio)
- Chicken Stock
- Lime Juice
- Butter
- Chopped Cilantro
- Salt and Pepper
Apple-Sage Pan Sauce
- Minced Shallots and Diced Apples
- Neutral Oil (or butter)
- Hard Cider
- Chicken Stock
- Flour (optional)
- Lemon Juice
- Butter
- Chopped Sage
- Salt and Pepper
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Pan-Seared Chicken Breast in Tomato Sauce I Easy Recipe
Our Pan-Seared Chicken Breast in Tomato Sauce is made with the perfect balance of sweet and savory flavors that is sure to be a hit at your next dinner party. Tender, juicy chicken breasts are pan-seared with fresh crisp vegetables and served on a bed of delicious Jasmine Rice. It's the perfect home-cooked meal!
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Ingredients
For the rice
· 1 cup jasmine rice
· 3 cups water
For the chicken
· 2 medium chicken breasts, sliced
· 1 teaspoon garlic, minced
· 1 teaspoon black pepper
· 1 teaspoon salt
· ½ tablespoon olive oil
· 2 tablespoon olive oil
· 1 tablespoon olive oil
· 1 red chili, sliced
· 1 onion, sliced
· 5 garlic cloves, chopped
· 1 green bell pepper, julienned
· 1 yellow bell pepper, julienned
· 1 cup ketchup
· 1 green bell pepper, julienned
· 1 yellow bell pepper, julienned
· 1 cup ketchup
· 1 cup chicken stock
· 1 tablespoon cornstarch
· 2 tablespoon water
· 1 teaspoon salt
· 1 teaspoon black pepper
· 1 pack Sazon with coriander and annatto by IBERIA
· Freshly chopped parsley
Method
Step 1: Rinse 1 cup of rice and add it to a medium sized saucepan with 3 cups of water; bring to a boil over high heat. Once boiling, lower the heat and cover the pan. Allow the rice to simmer until the water is absorbed and the rice is tender and fluffy, about 15 minutes.
Step 2: In a bowl, add the sliced chicken breasts, garlic, black pepper, salt and olive oil; allow to marinate in the refrigerator for 1 hour.
Step 3: Heat a large skillet on medium high heat with 2 tablespoons of olive oil. Once hot, add the marinated chicken to the pan and cook until no longer pink and cooked through; remove the chicken from the pan and set aside.
Step 4: In the same pan add 1 tablespoon of olive oil. Once hot, add the chili pepper, onion, garlic and bell peppers; cook for about 3 minutes(the vegetables should still be slightly crisp).
Step 5: Add in 1 cup of ketchup to the pan along with 1 cup of chicken stock, the cornstarch mixture, 1 teaspoon salt, 1 teaspoon black pepper and the cooked chicken; mix well.
Step 6: Add 1 pack of Sazon and freshly chopped parsley; mix well.
Serve with jasmine rice and enjoy!