FromTheKitchen
ToddlerFood
Western
CHICKEN WITH MUSHROOM SAUCE
June 15, 2016
A simple pan sauce of chopped mushrooms, onions and fresh thyme that enlivens the basic chicken breasts (I left out the dry white wine as I didn't think it was suitable for my LO yet). Mushrooms are often underappreciated in vegetable recipes. It’s true that they don’t share the bright color of tomatoes or carrots, but they taste a lot better than they look. Since chicken breast is quite a lean meat on its own, the mushrooms in the sauce are perfect for making this recipe hearty and satisfying.
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| An easy chicken dish topped with a savory mushroom sauce for a tasty meal. |
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| You can use whatever species of mushrooms you like best. I used white button mushrooms. |
Ingredients:
- Approx 1/2 a chicken breast
- 1 medium-sized fresh button mushroom, finely chopped
- 1/2 tsp all purpose floor
- 1/2 tbsp butter
- 1 slice yellow onion, finely chopped
- 1 clove garlic
- 1/4 cup homemade stock
- 1 sprig of fresh thyme, leaves stripped from the stem
- Some baby asparagus & corn kernels, blanched
- Ground black pepper & mixed Italian herbs, for seasoning
- Olive oil, for pan-frying
- Heat oil in a medium saucepan. Add chicken to pan and season with mixed herbs and ground pepper. Pan-fry til browned on both sides, or cooked thoroughly. Set aside.
- In the same pan, sauté mushrooms and onions til slightly browned. Add garlic and
- sauté for another minute; stirring constantly.
- Stir in flour and add in homemade stock. Bring to a boil and simmer til sauce is slightly thickened. Remove from heat, add butter and fresh thyme. Stir til butter melts.
- Serve with chicken, blanched baby asparagus and corn kernels.
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