poultry essentials: yummy chicken with mushrooms

How To Make poultry essentials: yummy chicken with mushrooms

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  1

  PREP/PREPARE
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  2

  Gather your Ingredients (mise en place).
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  3

  Stem, clean, and thickly slice the mushrooms.
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  4

  Dust the chicken with flour.
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  5

  Add 1 tablespoon of butter, and one tablespoon of grapeseed oil to a large skillet over medium heat.
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  6

  Chef’s Note: The skillet needs to be big enough to hold all the chicken, and have a tight-fitting lid.
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  7

  When the foaming subsides, add the chicken, and sauté until browned, about 2 – 3 minutes per side.
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  8

  Remove the chicken, and reserve.
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  9

  Add the remaining tablespoon of grapeseed oil, and butter to the pan, and turn the heat up to medium high.
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  10

  When the foaming subsides, add the mushrooms, until they soften and begin to release their moisture, about 8 – 10 minutes.
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  11

  Chef’s Note: While the mushrooms are sautéing, season with a bit of salt and pepper.
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  12

  Chef’s Tip: If you are feeling adventurous, you could add to the spices… maybe a bit of smoked paprika, cayenne, cumin… you’re the chef, go for it. I personally, like adding a bit of minced garlic, and lemon juice.
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  13

  Add the chicken stock.
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  14

  Bring the liquid up to a simmer, and continue to cook until the liquid begins to thicken, about 3 – 5 minutes.
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  15

  Return the chicken to the pan, and spoon the mushroom sauce over the top.
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  16

  Reduce the heat to medium or medium-low, and lightly simmer, covered, until the chicken is cooked through, about 10 – 15 minutes.
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  17

  Chef’s Note: Watch the sauce and make sure it doesn’t burn.
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  18

  Chef's Tip: If the sauce begins to dry out, don't use more chicken stock, just add a bit of water.
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  19

  PLATE/PRESENT
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  20

  Slice on the bias, and serve with your favorite sides… I like smashed potatoes, or rice. Enjoy.
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  21

  Keep the faith, and keep cooking.
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