Pan Fried Chicken In Mushroom Sauce Recipes

CHICKEN WITH CREAMY MUSHROOM SAUCE

Steps:

• Split breast: Cut each breast in half horizontally to form 4 thin steaks in total.
• Dust with flour: Sprinkle each side with salt and pepper, then sprinkle with flour and use your fingers to spread it all over the surface.
• Cook chicken: Melt 15g butter in a large non-stick frying pan over medium high heat. Add chicken and cook each side for 2 1/2 minutes until golden brown and just cooked through. Remove from pan, cover and keep warm.
• Cook mushrooms: In the same frying pan, add remaining butter and increase heat to high. Add mushrooms and cook for 4 minutes, until starting to turn golden brown on the edges.
• Add garlic later: Then add garlic and a pinch of salt and pepper, and continue cooking for another minute until both garlic and mushrooms are golden.
• Deglaze skillet: Add white wine - it will bubble and be steamy! Cook for 30 seconds, scraping the bottom of the pan, until wine is mostly evaporated and the alcohol smell is gone.
• Make creamy sauce: Add chicken stock, cook vigorously for 1 minute so it mostly evaporates. Then add cream, lower heat to medium and simmer for 2 minutes until it reduces and thickens slightly.
• Add parmesan: Stir in parmesan, taste and add more salt and pepper if needed.
• Finish chicken in sauce: Return chicken to sauce for 30 seconds (to warm through slightly.) Garnish with chives and serve as-is in the pan, for people to help themselves (or transfer to serving platter, if you prefer). Alternatively, serve a portion of chicken onto each plate, spoon sauce over and garnish with more chives.
• Sides: Ideal served with mashed potato or rice - something to soak in that amazing sauce! See Note 5 for suggestions.

PAN-FRIED CHICKEN IN MUSHROOM SAUCE

Steps:

• Heat the oil in a large non-stick frying pan.
• Fry the thighs for 8-10 mins, skin side only, until golden brown, then transfer to a casserole dish.
• Fry the drumsticks for about 5 mins each side and add them to the thighs.
• Pour the broth over the chicken legs in the casserole. There should be enough broth to just cover the chicken, if not add a little water.
• Bring broth to the boil and cover, leaving lid slightly ajar. Cook at just below simmering point for 30-35 mins until chicken is cooked.
• While chicken is simmering, drain oil from the pan.
• Heat the butter in pan and add onion. Sweat onion for 5 mins until soft, but not coloured.
• Turn up the heat, add the mushrooms, then fry for 3 mins until they soften and start to smell wonderful. Pour over the white wine, raise the heat to maximum and boil rapidly for 10-15 mins until reduced by two-thirds. Turn off the heat and leave until chicken has cooked.
• Once chicken legs are cooked, strain broth into pan with the onion, mushrooms and white wine, bring back to the boil and reduce again by two-thirds until it is thick and syrupy.
• Pour in cream, bring it to the boil, season if you want, then pour it over chicken.
• Heat chicken through in the sauce for 2-3 mins then turn off the heat and leave for a few mins before serving.
• This is such an aromatic and beautiful looking dish you should serve it straight from the casserole with the lid on.

PAN-FRIED CHICKEN IN MUSHROOM SAUCE

Steps:

• Heat the oil in a large non-stick frying pan. Fry the thighs for 8-10 mins, skin side only, until golden brown, then transfer to a casserole dish. Fry the drumsticks for about 5 mins each side and add them to the thighs.
• Pour the stock over the chicken legs in the casserole. There should be enough stock to just cover the chicken, if not add a little water. Bring stock to the boil and cover, leaving lid slightly ajar. Cook at just below simmering point for 30-35 mins until chicken is cooked.
• While chicken is simmering, drain oil from the pan. Heat the butter in pan and add onion. Sweat onion for 5 mins until soft, but not coloured. Turn up the heat, add the mushrooms, then fry for 3 mins until they soften and start to smell wonderful. Pour over the white wine, raise the heat to maximum and boil rapidly for 6-8 mins until reduced by two-thirds. Turn off the heat and leave until chicken has cooked.
• Once chicken legs are cooked, strain stock into pan with the onion, mushrooms and white wine, bring back to the boil and reduce again by two-thirds until it is thick and syrupy. Pour in double cream, bring it to the boil, season if you want, then pour it over chicken. Heat chicken through in the sauce for 2-3 mins then turn off the heat and leave for a few mins before serving. This is such an aromatic and beautiful looking dish you should serve it straight from the casserole with the lid on.