Chicken & Mushroom Cremoso

Posted by thistleandmint on
It has been almost four months, the world is under lockdown because of the pandemic Covid-19. And I am sure everyone has already started missing their usual life what it used to be before, especially the weekend outings, theatres, shopping and dining out at their favourite restaurants. But, even if you can’t go out, you can always treat yourself with some extraordinary foods, yet easy to prepare at home. Here is a recipe for creamy chicken and mushroom baked with some crunchy vegetables that can definitely give you a fine dining experience sitting right at home.

Ingredients:
Chicken: 2 breast pieces
Milky mushroom: 1 cup, chopped
Broccoli: 1 small-sized, cut in medium pieces (keep in hot water for 5 minutes)
Zucchini: 1 cup, cut in cubes
Red bell pepper: 1, cut in medium pieces
Onion: 1, chopped
Garlic: 1 tablespoon, finely chopped
Salt: As per taste
Black pepper: Half a teaspoon
Dried basil: 1 teaspoon 
Dried parsley: 1 teaspoon
Milk: 1 cup (Or fresh cream half cup)
Chicken stock: 2 cups 
Olive oil: for cooking
Lime juice: 2 tablespoons
Lemon: 1, sliced
Fine flour (maida): 1 tablespoon
All-purpose flour: to coat the chicken
Coriander leaves: Half a cup (chopped)
Cheese: 1 cup, grated

Preparation: Half an hour to 45 minutes. Serves two people.

Step1: Season the chicken pieces with salt and pepper, and coat with flour.

Step 2: Heat two tablespoons of oil and add the chicken pieces. Fry both side of the chicken until the outer layer becomes golden and crispy. Take it out and set aside.


Step3: Add one more tablespoon of oil if required into the same pan. Add the onion, chopped garlic and fry it for a minute. Then add the mushrooms and stir. Sprinkle some salt, the mushroom will release water after some time, keep it stirring. Once the mushroom is soft add the chicken stock and bring it to boil. Lower the flame and add the fried chicken. Add salt and black pepper powder as per taste and let it cook for 15 to 20 minutes.

Step 4: Once the chicken is cooked, add the vegetables and one cup of milk (or cream). Add basil and parsley and let it cook for about 5 minutes in low flame. Mix one tablespoon of fine flour (maida) in a little water, and add it into the pan. Add two tablespoons of lime juice, and stir it for a minute until the sauce becomes slightly thick. Turn the heat off.


Step 5: Preheat the oven in 200 degrees. Transfer the dish into a microwave proof utensil. Add the sliced lemons, chopped coriander and grated cheese on top, and bake it for 20 minutes in 200-degree temperature. Serve it hot along with some toasted garlic bread or spaghetti pasta.

     

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