Chicken Breast Recipes Oven Healthy Indian for Kids with Mushrooms Jamie Olive with Sauce Ideas Bake: Easy Chicken Breast Recipe Chicken Breast Recipes Oven Healthy Indian for Kids with Mushrooms Jamie Olive with Sauce Ideas Baked Photos

Thursday 21 August 2014

Easy Chicken Breast Recipe Chicken Breast Recipes Oven Healthy Indian for Kids with Mushrooms Jamie Olive with Sauce Ideas Baked Photos

Easy Chicken Breast Recipe Biography

Source:- Google.com.pk

Chicken is mild tasting, not expensive, relatively low in fat, and cooks fast. All of this makes chicken the most consumed course over the year by western countries, more than other type of meat. Without forgetting that we devote an entire holiday to turkey. So you can understand that knowing the best ways to season and cook chicken and poultry will expand your repertoire in ways everyone in your entourage will appreciate.

Chicken with versatile juice is the ancestor of the chicken in vinegar, a famous traditional easy chicken breast recipe . Many variations exist with or without chopped tomatoes, with or without mushrooms, shallots or onions, white wine or cream. If you do not have versatile juice, you can replace it with vinegar or lemon juice and make the easy chicken breast recipe.

Preparation Time :

This recipe has about a 10 min preparation time. And maximum it will take 1 hour for the finishing point and it will get ready in maximum 1 hour. Here are my tips on how to cook the easy chicken breast recipe and recipe is here to get you started .

Ingredients:

1 chicken cut into pieces

1 knob of butter Olive oil

1 onion 2 or 3 carrots

1/2 cup (12cl) of verjuice, lemon juice, or vinegar

1/2 cup (12cl) dry white wine

1 bouquet garni: thyme, bay leaf, parsley

1/2 cup (12cl) of chicken stock (

1/2 cup hot water

1/2 pound (250g) mushrooms

Salt to taste

Freshly ground pepper

Method:

Brown the chicken pieces on all sides with salt and pepper in a chef pan over high heat with a little butter and oil.
You can do this in several batches until well colored.
Set aside on a plate.
Replace chicken pieces with a finely chopped onion and carrots cut into small cubes.
Carrots add a sweetness that balances perfectly the sour grape juice.
It is better to make it sweat in the chicken juice, stirring so that it does not burn.
When the onions are translucent, add the verjuice (or vinegar, or lemon juice) and bring to a boil.
Add the bouquet garni, a pinch of salt and pepper.
Cover the pot and simmer over low heat for 45 minutes.
At half cooking time, add mushrooms (cleaned and quartered), and a pinch of salt.
Cover and finish cooking. Then remove the chicken from the pan and keep warm on a serving dish.
Filter the cooking juice in a saucepan through a fine mesh strainer.
Keep the onions, mushrooms and carrots in the strainer to mix with chicken.
Pour the chicken stock into the pan, boil the juice and simmer to reduce for about ten minutes, until it gets a syrupy consistency (It smells wonderful).
When the juice has thickened, add a small knob of butter, remove from heat and stir until butter is melted. Butter will give a smoother and glossier sauce.
Arrange chicken pieces and vegetables on serving plates, top with sauce.
Serve with boiled potatoes, fresh pasta, or rice.