creamy chicken

Creamy Chicken

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Creamy Chicken
creamy chicken
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Servings
Ingredients
  • 2 pounds chicken breasts
  • 1 pound mushrooms
  • 2 tablespoons butter or margarina
  • 3 tablespoons wheat flour
  • 1 1/3 cup chicken broth can be canned
  • 3/4 cup heavy whip cream
  • 1 pinch pepper
  • 1 samall can sweet peppers chopped in small chunks
  • 3/4 teaspoon salt
  • 1/3 teaspoon white pepper
  • 2 eggs yolks
  • 2 teaspoon port or sherry
Servings
Ingredients
  • 2 pounds chicken breasts
  • 1 pound mushrooms
  • 2 tablespoons butter or margarina
  • 3 tablespoons wheat flour
  • 1 1/3 cup chicken broth can be canned
  • 3/4 cup heavy whip cream
  • 1 pinch pepper
  • 1 samall can sweet peppers chopped in small chunks
  • 3/4 teaspoon salt
  • 1/3 teaspoon white pepper
  • 2 eggs yolks
  • 2 teaspoon port or sherry
creamy chicken
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cut the chicken breasts in chunks or equal size. Rinse and cut the mushrooms in fine julienne.
  2. In a stir-fry pan, sauté the mushrooms with butter until they get a little brown. Sprinkle the flour on top, and mix together. Add the broth and the cream little by little, while stirring.
  3. Boil for a moment, at medium heat. Lower the heat, put a lid on the pan and cook for 5 minutes, until the mix thickens. Add the chicken, the pepper, the sweet peppers, the salt and the pepper, and boil at medium heat for a minute.
  4. Lower the heat immediately, and put the lid on the pan. Cook for 20 minutes, stirring every once in a while, until the chicken cooks.
  5. In a bowl mix the yolks with the port or sherry, and add the mix to the chicken in the pan. Stir thoroughly, to make uniform all the ingredients.
  6. Raise the heat a little, to heat all the ingredients for 2 to 3 minutes.
  7. Take out of the heat, and adjust the salt and pepper to your taste.
Recipe Notes
1. Cut the chicken breasts in chunks or equal size. Rinse and cut the mushrooms in fine julienne. 2. In a stir-fry pan, sauté the mushrooms with butter until they get a little brown. Sprinkle the flour on top, and mix together. Add the broth and the cream little by little, while stirring. 3. Boil for a moment, at medium heat. Lower the heat, put a lid on the pan and cook for 5 minutes, until the mix thickens. Add the chicken, the pepper, the sweet peppers, the salt and the pepper, and boil at medium heat for a minute. 4. Lower the heat immediately, and put the lid on the pan. Cook for 20 minutes, stirring every once in a while, until the chicken cooks. 5. In a bowl mix the yolks with the port or sherry, and add the mix to the chicken in the pan. Stir thoroughly, to make uniform all the ingredients. 6. Raise the heat a little, to heat all the ingredients for 2 to 3 minutes. 7. Take out of the heat, and adjust the salt and pepper to your taste. - See more at: http://www.chefpepin.com/2/?cat=21#sthash.s5YwcX1p.dpuf
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