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Chicken And Potatoes In A Mushroom Cream Sauce

fast.cook's picture
Ingredients
  Tiny new potatoes 400 Gram, halved (Unpeeled)
  Vegetable oil 2 Teaspoon
  Chicken thigh cutlet 1 1⁄4 Kilogram (8 In Number)
  Button mushrooms 200 Gram, coarsely chopped
  Garlic 2 Clove (10 gm), crushed
  Dry white wine 60 Milliliter (1/4 Cup)
  Cream 300 Milliliter
  Shredded fresh basil 2 Tablespoon
Directions

Boil, steam or microwave potatoes until just tender; drain.
Cover to keep warm.
Meanwhile, heat oil in large pan; cook chicken, in batches, until browned both sides and cooked through.
Cover chicken to keep warm.
Drain away all but 1 tablespoon of the pan drippings.
Add mushrooms and garlic; cook, stirring, about 2 minutes or until mushrooms are browned lightly.
Add wine; cook, stirring, until liquid is almost evaporated.
Add cream and basil; cook, stirring, until sauce thickens slightly.
Pat potato pieces dry with absorbent paper.
Stir potatoes into the mushroom cream sauce until heated through; serve with hot chicken.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Browned
Ingredient: 
Chicken
Interest: 
Quick

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