Recipe No 133 uncategorized

Chicken with mushroom sauce

The secret to a good cream sauce is always the same: not too much cream or it will mask the more delicate flavors. Here it contains a bountiful amount of mushrooms and is served over chicken breasts.

This recipe is good for high-protein, low-carb diets, with low saturated fat.

Time

Prep:

Total:

Difficulty
easy
Yield
2 serves • 600 g
Special equipment
sous vide
Metric Imperial

Processes

  • Chicken breasts, skinless, deboned, trimmed and tenders removed (2 pieces)
    360 g
  • Extra virgin olive oil
    15 g
  • Salt (⅛)
    1.5 g
  • Freshly ground black pepper
    0.5 g
  1. 01
    Season chicken with pepper and salt on both sides.
  2. 02
    Heat oil in a medium skillet over medium heat.
  3. 03
    Brown the chicken lightly on one side, about .
  4. 04
    Vacuum seal and cook sous vide at 62°C / 144°F for .

  • Shallot, minced
    60 g
  1. 05
    Add to pan.
  2. 06
    Sauté until fragrant, about 30 seconds.

  • Shiitake mushrooms, thinly sliced (½ cup)
    60 g
  1. 07
    Add to pan.
  2. 08
    Sauté until tender, about .

  • Vermouth, dry (or dry white wine) (¼ cup)
    60 g
  1. 09
    Add to pan.
  2. 10
    Simmer until almost evaporated, scraping up any browned bits, about .

  • Chicken stock (¼ cup)
    60 g
  1. 11
    Add to pan.
  2. 12
    Simmer .

  • Heavy cream
    30 g
  • Chives (or scallion greens), minced
    5 g
  1. 13
    Add to pan. Stir to combine.
  2. 14
    Return to simmer.
  3. 15
    Serve over chicken.

Notes

To add a textural element, fry bacon brunoise in oil until crispy, or fry diced bread to create crunchy croutons.

Making ahead

Trim the chicken. Chop the vegetables and store in an air-tight container.

Storing

does not keep well; eat immediately

Categorisation

Category
uncategorized
Meal
dinner mains
Cuisine
international
Diet
gluten free high protein low calorie low carb low fat low sodium
Tags
chicken