If you’re due for a fantastic home-cooked meal, this chook and mushrooms dinner is it!

In this recipe, fowl breasts are pounded skinny, certainly pro with a mixture of spices and cooked until golden brown. Then the mushrooms are sautéed in butter with the delicious pan juices to make a flavorful sauce.

Right here we serve the bird and mushrooms over a mattress of selfmade mashed potatoes for a meal this is worthy of a unique occasion.

Add the salt, garlic powder, onion powder, paprika and black pepper to a small bowl and stir to mix.

Clean the mushrooms and slice them. Don’t slice them too thin so that they maintain up in the sauce. Then, degree out the relaxation of the elements.

Reduce each chicken breast in 1/2, lengthwise to make  thinner pieces. Pound each piece right down to about ¼ inch thick the use of a meat mallet. Season the chook on both facets with the prepared seasoning mix.

Heat the olive oil in a huge, deep skillet  over medium warmness. While the oil is hot, but not smoking,upload the chicken. Set up them so that they're not overlapping.

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