Creamy Mushroom Chicken (奶油蘑菇雞)

English

Ingredients

  • 1 tbsp extra virgin olive oil
  • 2 tbsp butter
  • 2 chicken breasts or chicken thighs (boneless, cut into chunks or quartered)
  • Kosher salt and pepper (to taste)
  • 1/4 cup all-purpose flour
  • 1 tsp garlic powder
  • 8 ounces mushrooms (cremini or white mushrooms, sliced)
  • 1 tsp Italian seasoning
  • 1 shallot (minced)
  • 4 cloves garlic (thinly sliced)
  • 1/4 cup dry white wine
  • 2 cups low sodium chicken broth
  • ⅔ cup heavy cream
  • 1 tbsp soy sauce
  • 1 tsp lemon zest (+ 1 tbsp lemon juice)
  • 1 tbsp chopped fresh parsley (to garnish)

Instructions

  1. Season the chicken with salt and pepper. Place the flour and garlic powder in a shallow bowl and coat the chicken pieces in the flour.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden, about 5-6 minutes per side, working in batches if needed, so as to not overcrowd the skillet.
  3. Remove the chicken from the skillet and set aside.
  4. Add the butter to the now empty skillet. Once melted, add the mushrooms, season with Italian seasoning, and allow them to brown for about 6-8 minutes. Once golden, remove and set aside with the chicken.
  5. Add the shallots and a pinch of salt and pepper to the empty skillet. Cook 1-2 minutes, until softened. Add the garlic and cook about 30 seconds longer.
  6. Add the broth and wine and bring to a simmer, scraping any browned bits from the bottom of the skillet. Cook, stirring occasionally, until slightly reduced, about 10 minutes.
  7. Stir in the cream, soy sauce, lemon zest and juice and season with salt and pepper, to taste.
  8. Return the chicken and mushrooms to the sauce and simmer for 5 minutes, or until warmed through. Enjoy!

中文

材料

  • 1 湯匙特級初榨橄欖油
  • 2 湯匙黃油
  • 2 個雞胸肉或雞腿肉（去骨，切成塊或切成四份）
  • 鹽和胡椒粉（適量）
  • 1/4 杯通用麵粉
  • 1 茶匙大蒜粉
  • 8 盎司蘑菇（白蘑菇或小褐蘑菇，切片）
  • 1 茶匙意大利調味料
  • 1 個紅蔥頭（切碎）
  • 4 瓣大蒜（切片）
  • 1/4 杯乾白葡萄酒
  • 2 杯低鈉雞湯
  • 2/3 杯鮮奶油
  • 1 湯匙醬油
  • 1 茶匙檸檬皮（加 1 湯匙檸檬汁）
  • 1 湯匙新鮮歐芹（切碎，用於裝飾）

做法

  1. 用鹽和胡椒調味雞肉。將麵粉和大蒜粉放在一個淺碗中，將雞肉塊裹上麵粉。
  2. 在大平底鍋中用中高火加熱橄欖油。加入雞肉，每邊煎約5-6分鐘至金黃色，必要時分批煎炸，以免鍋內過擠。
  3. 將雞肉從鍋中取出，放置一旁。
  4. 在現空的鍋中加入黃油。黃油融化後，加入蘑菇，撒上意大利調味料，讓其煎至金黃，約6-8分鐘。一旦變金黃，取出放置在雞肉旁邊。
  5. 在空鍋中加入紅蔥頭和少許鹽和胡椒，煮1-2分鐘，直至蔥頭變軟。加入大蒜，再煮約30秒。
  6. 加入雞湯和白葡萄酒，煮至微沸，刮起鍋底的煎炸物。偶爾攪拌，煮約10分鐘，直至略微減少。
  7. 加入鮮奶油、醬油、檸檬皮和汁，根據口味加鹽和胡椒調味。
  8. 將雞肉和蘑菇返回醬汁中，煮5分鐘，或直至加熱透。享用！

Source: platingsandpairings.com