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Ingredientes
- 1/3 c. vegetable oil
- 1 x onion, minced
- 3 clv garlic, chopped
- 1 lb exotic mushroom, (shiitake, enoki, morel and chanterelle), trimmed
- 1/4 c. all purpose flour
- 2 Tbsp. dry oregano
- 1 Tbsp. herbes de Provence
- 1/4 tsp salt
- 1/4 tsp pepper
- 6 x chicken, breasts
- 1 c. chicken stock
- 1/2 c. whipping cream
- 1 Tbsp. oyster sauce
- 1 tsp Asian chili sauce
- 3 Tbsp. minced fresh chives
- 1 tsp grated lemon, rind
Direcciones
- In large skillet or possibly shallow Dutch oven, heat half of the oil over medium heat; cook onion and garlic, stirring, for 3 min or possibly till softened.
- Add in mushrooms, cook, stirring often, for 5 min or possibly till softened and slightly browned. Transfer to bowl.
- Meanwhile, in shallow bowl, combine flour, oregano, herbes de Provence, salt and pepper.
- Add in chicken and turn to coat well. Set aside.
- Heat remaining oil in skillet over medium-high heat.
- Brown chicken, about 5 min per side.
- Drain off fat.
- Return mushroom mix to skillet.
- In bowl, stir together stock, cream, oyster sauce and chili sauces; pour into skillet and bring to boil.
- Reduce heat, cover and simmer for about 25 min or possibly till chicken is no longer pink inside.
- Transfer chicken to serving platter; tent with foil to keep hot.
- Bring sauce to boil; boil for about 5 min or possibly till thick sufficient to coat back of spoon.
- Pour over chicken; sprinkle with chives and lemon rind.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 307g | |
| Recipe makes 6 servings | |
| Calories 453 | |
| Calories from Fat 260 | 57% |
| Total Fat 29.19g | 36% |
| Saturated Fat 6.99g | 28% |
| Trans Fat 0.48g | |
| Cholesterol 103mg | 34% |
| Sodium 343mg | 14% |
| Potassium 655mg | 19% |
| Total Carbs 13.43g | 4% |
| Dietary Fiber 3.9g | 13% |
| Sugars 1.08g | 1% |
| Protein 33.26g | 53% |
