Chicken And Potatoes In A Mushroom Cream Sauce
|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)|
|Shredded fresh basil||2 Tablespoon|
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.