Chicken Breast in Creamy Mushroom Sauce

Cuma 20 menit, jadi deh makan malam ayam yang simple buat hari kerja, tapi cukup mewah juga buat menjamu teman! Saus Jamur Krim andalanku dipadukan sempurna dengan dada ayam yang renyah. Jangan ditanya rasanya... mantaaap banget!

Jackie| Balaclava 

CRISPY CHICKEN

2 chicken breasts

1/2 tsp salt

black pepper

1/4 cup flour

15g / 1 tbsp unsalted butter

Mushroom Sauce

30g / 2 tbsp unsalted butter

300g mushrooms

2 garlic cloves , minced

1/2 cup chicken stock 

1 cup thickened / heavy cream

1/2 cup parmesan

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.

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!