Pan fried Chicken in a Mushroom & Sherry Sauce
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 1.5 | kg | Chicken breast, skinless |
| 50 | g | KNORR PROFESSIONAL Pureed Herbs Garlic |
| 500 | ml | KNORR Mushroom Sauce Mix |
| 50 | ml | Olive oil |
| 35 | g | Banana shallots , chopped |
| 300 | g | Wild mushrooms |
| 100 | ml | Wine, white |
| 50 | ml | Sherry |
| 150 | ml | Meadowland Double – the benefits of double cream without the disadvantages |
| 3 | g | Chives , chopped |
| 50 | g | FLORA Original 6x2kg |
Preparation
Advanced preparation:
Remove excess fat and gristle from the chicken. Pre heat an oven to 180ºC (350ºF ) Gas 4. Warm the service plates.
Method:
1. Brush the chicken with garlic puree.
2. Make up the sauce as per manufactures instructions.
3. Heat the oil and FLORA to a medium heat in a thick bottomed saucepan and fry the chicken until lightly browned all over, remove from the pan and finish in the pre heated oven until thoroughly cooked. Fry the onions and garlic, gently, for 2-3 minutes without colour. Lightly fry the mushrooms set aside.
4. Add the wine to the frying pan, reduce by 2/3, add the sauce and bring to the simmer. Add the cream and sherry, bring to the boil and reduce to required consistency.
5. Serve the chicken centre of plate, garnished with the hot mushrooms, the sauce masked/drizzled over with a sprinkling of chives or parsley.
Service hint:
Serve with sauté spinach and roasted new potatoes.
Handy hint:
This recipe can be used with other poultry. The sauce flavour can be strengthened by adding and whisking in small amounts of beef or chicken stock reduction as required.
Healthy hint:
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.
Guideline Daily Amounts
Each portion contains:
of an adult woman guideline daily amounts
