Chicken & Mushroom Pan
Another go-to that can be adjusted to any taste. This is a recipe that I like to use if I have friends over at lunch time and I want to make an impromptu lunch while chatting away in the kitchen at the same time. A hit every time!
Ingredients
- 4 chicken breasts, boneless and skinless, cut in half
- 3 sprigs thyme
- 2 cloves garlic, crushed and chopped
- 2 tablespoons olive oil
- 250 grams fresh mushrooms, variety packs would work great for this
- 1 cup cream
- salt and pepper, to taste
Instructions
- Season the chicken pieces with salt and pepper.
- Heat the olive oil in a pan and add the thyme and garlic as well as the chicken pieces. Keep the heat low and slowly brown the chicken on all sides. Take your time with this, making sure that there is a lot of caramelization happening on the bottom of the pan.
- When the chicken is done, add the mushrooms and sauté in the pan juices for about 2 to 3 minutes until cooked through.
- Lastly, add the cream and allow the cream to reduce to about ⅔ of the original amount. Taste and adjust seasoning.
- Take the pan to the table and serve with crusty bread.
Notes
Chicken breasts, boneless and skinless runs about 90 to 100 Baht per kilo, 4 breast would probably be just under a kilo, cream would probably cost more but with a larger quantity and you get get multiple uses from it. I'll say 190 Baht for the major costs, about $1.40 per serving.
Provided courtesy of good friend, Denise Georgiades.
South Africa.
South Africa.
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