7 oz or 200g chicken breast
3-1/2 or 100g shimeji mushrooms
1/4 onion
3 tbs white wine
3 tbs heavy creampinch of salt & pepper
2 tbs vegetableds oil
Mixture A:
1/2 tsp salt
pinch of pepper
1 tsp curry powder
1 tsp curry powder
- Cut the chicken diagonally into the larger pieces. Season with Mixture A. Tear the shimeji mushroom into small clusters & thinly slice the onion.
- Heat 1 tbs of oil in a skillet, place the chicken skin side down first & pan-broil both sides until nicely browned. Remove from heat & set aside.
- Add the remaining 1 tbs of oil & saute the onion. When tender, add the shimeji & saute a bit longer.
- Pour the wine into the skillet, then put the chicken back. Reduce the heat to low, cover & braise for 2 to 3 mins. Add the heavy cream, then season w/ salt & pepper to taste. Turn off the heat when it starts to bubble.
Cooking time:15min
439 kcal
2 servings