This dish I discovered one of those Sundays, where you do not fancy too Liard in the kitchen, but if you want to eat something new, rich and different. I went online and searched for chicken and mushrooms (porcini I have always deshidatados), two of the ingredients at hand I found myself with a recipe of food and co. would not let me indifferent. Chicken with mushroom sauce, ginger and garlic ... Luckily, fresh ginger until I got down to a Pakistani neighborhood store, so I started to work and got this dish, I assure you that is spectacular taste and not take too long to prepare.
Ingredients (4 people)
- 4 chicken breasts
- 15 grams of dried mushrooms (porcini, trumpets of death ...)
- 220 grams water 180 grams of milk
- 1.5 tsp cornflour dessert 5 cloves garlic
- 15 grams of fresh ginger root
- 1 sprig fresh rosemary
- freshly ground black pepper
- olive oil salt Preparation
First rehydrated mushrooms by placing them in a bowl with warm water until soft. You can use your favorite ones or a mixture.
Peel the garlic cloves and reserve two for the chicken. Peel the ginger and grate it, and three cloves of garlic. This pasta put it in a pan with a little hot oil over medium heat to avoid burning. Must be done slowly and when you gain color, then add the mushrooms with water in which we hydrated. This water will give you an intense flavor of our sauce. Also add fresh rosemary.
We let boil, and then went down the fire that will reduce the sauce. Then add cornstarch dissolved in milk, this will make the sauce thickens. Pepper.
While the sauce thickens and reduces. We heat a skillet with a little oil for grilling the chicken breasts.
We
breasts, first over high heat to brown well, then reduce the fire to do well on the inside. Season and at the last moment add the two chopped garlic cloves.
Serve the chicken on the plate cut into a semicircle and napadas with the mushroom sauce on top. We served with potatoes or boiled rice or pasta.
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