🍄🍗Chicken and Mushroom
Chicken and Mushroom
material
1½ pounds Boneless and Skinless Chicken Breast, pounded up to ¼ inch thick (2 chicken breasts)
1 teaspoon of salt
1 teaspoon of Garlic Powder
1 teaspoon of Onion Powder
½ teaspoon Paprika
¼ teaspoon Fresh Pepper or to taste
2 tablespoons of Olive Oil
8 ounces sliced mushrooms (not too thin)
2 tablespoons of butter
2 tablespoons of all purpose flour
2 cups of chicken stock
Instructions
Add salt, garlic powder, onion powder, paprika and black pepper to a small bowl and stir to mix.
Cut each chicken breast in half, extending to make the two parts thinner. Pound each piece up to about ¼ inch thick using a meat hammer. Season the chicken on both sides with the prepared spice mixture.
Clean the mushrooms and slices. Don't slice it too thin so that it can hold the sauce.
Heat the olive oil in a large and deep pan over medium heat. When the oil is hot, add chicken.
Cook 3-5 minutes on each side (depending on thickness) until the chicken is golden brown and cooked.
Make sure the internal temperature of the chicken in the thickest part is at least 165 ° F
Remove the pan from the fire. Remove the chicken from the pan and place it on a plate or pan and keep warm.
Don't wash the pan. Put it back on medium heat and add butter.
When the butter melts and foam, add mushrooms. Cook mushrooms for 1-2 minutes, stirring constantly.
Sprinkle flour over mushrooms, stir well to mix. Cook the mushrooms for 2 minutes, stirring constantly.
Slowly add the chicken stock to the mushroom mixture, while stirring and gently scrape every part of the pan. Use a wooden spoon or spatula, move in a small circle around the pan.
Simmer the mushroom sauce and cook for about 5 minutes (or until thickened), stirring occasionally. Taste the mushroom sauce and add salt and pepper, to taste, if necessary.
Add chicken back to the pan. Rotate to coat with mushroom sauce. Then, reduce the heat to medium-low, cover and cook for about 5 minutes to warm.
