It’s time to drop another recipe. I hope you guys will like this one!
Disclaimer: I was helped by a friend when I cooked this dish in particular. Plus, because we didn’t have potatoes at hand, we decided to order french fries from McDonald’s for our carbs. Naturally, if you have your own frozen french fries, you can always fry your own batch. Or, if deep frying is too unhealthy for you, I’d recommend sautéing skin-on, quartered baby potatoes with garlic and thyme. The kitchen is your playground~
Anyway, without further ado, on with the recipe:
Pan-Fried Rosemary Chicken with Creamy Mushroom Sauce
(serves 2)
Ingredients:
Rosemary Chicken
- 2 Boneless, skinless chicken breast/thigh (whichever you like better)
- 1 clove of Garlic, crushed
- Dried Rosemary, enough to cover the whole meat
- Salt & Blackpepper to taste
- Olive Oil
Creamy Mushroom Sauce
- 250 grams Champignon Mushroom, chopped (or you can use whatever flavorful mushrooms you have)
- 3 cloves of Garlic, finely chopped
- 1/2 Onion, finely chopped (optional)
- Olive Oil
- 15 grams unsalted butter
- 200ml Milk
- 1 Tbsp All-purpose flour
- Salt & Blackpepper to taste
French Fries
- Just grab a frozen one to save you some time. Or, if you don’d have one, just order french fries from the nearest junk food franchise. Trust me, it works just fine. (Mind the salt, though)
How to Make:
- The preparation for this starts hours before the actual cooking. Rub the chicken fillets with dried rosemary, salt, and pepper liberally. The rub should coat all the surface of the chicken. Put in a ziplock bag and store in fridge for at least 2 hours before cooking.
- Now I usually start by preparing the sauce first. In a frying pan on medium-low heat, drizzle olive oil and put your garlic and onions in. I find that it’s important to put your garlic and onions at this stage to infuse the oil with flavor.
- Once fragrant, pour in the mushrooms. Lightly salt.
- Continue stir frying until the mushrooms shrink in size. You’ll know it’s done when it doesn’t make a loud noise/sound anymore. It means that the water content in the mushrooms are pretty much evaporated already. If you’re cooking with champignons, you’ll notice that they have changed from white to brown in color at this stage.
- Put in the unsalted butter and wait for it to melt while continuously stirring.
- Reduce to low heat, sprinkle in all purpose flour, and continue to stir until you can’t see the white spots from the flours anymore.
- Add milk little by little while continuously stirring. You may need more or less milk depending on how hot your burner is, and how thick do you like your sauce to be. Once it’s at the right consistency, taste for salt & pepper. Then turn off the burner, and set aside.
- Now drizzle olive oil in a pan, and put in the crushed garlic. (You don’t need to chop it).
- Once the pan is hot enough, sear the chicken fillet on all sides, making sure that the garlic-infused oil is basting the chicken throughout.
- Now this is where it gets tricky. You might want to invest in a meat thermometer to know when your chicken is done (inside temp should be 175F or 75C). For me, since I’ve cooked chickens numerous times using the same frying pan, I already know how long I need for it to be cooked. You can also slice the edge a bit to know whether it’s done. Don’t worry, nobody will judge. It’s your kitchen, after all.
- Once the chicken’s cooked, plate. Pour in the creamy mushroom sauce (you can reheat it if you want), and add french fries.
- Voila~ dinner is served.
I’m actually quite proud of this one. I know the plate I used was not really flattering, but I can guarantee the taste! In any case, I hope this will give you ideas, and even if you don’t follow the recipe step-by-step, I hope you’ll end up with something tasty in the end!
After all, that’s the beauty of home cooking, I think. Just salvage whatever is in your fridge, and look for inspirations—not manuals, from online recipes to make the dish your own. Good luck!
Where to find
Goodreads | GPU | Gramedia Digital | Grobmart
Alicia Lidwina 