Dredge chicken in four, shake excess and set aside. ¼ cup chicken stock. Heat pan back up to high and add mushroomsand cook for about three minutes until just starting to brown
The sauce was inspired from my mom’s Chicken ala King recipe, I just removed the starchy element that makes it thick instead we reduced the liquid and use parmesan cheese and the starch from the freshly cooked pasta go give body to the sauce
Originally, this was a recipe for parmesan chicken, mushroomand rice. Mushed up rice andchicken. But in general, I think I have been feeling quite uninspired to make up new dishes that I have been barely cooking, and if I am, I have been only cooking old familiar dishes
Okay, I tweak it a bit and put some mushrooms for I just love them. Sometimes, I miss the days when I will just have to ask what's for dinner and don't bother cooking them
But I would still prefer ground meat like chicken, beef shrimps. With the original recipe of Bacon andMushroom Quiche from my old recipe book, I banished all my fears and the risk of my cooking not being enjoyed by my family
Pork chops, chicken legs and liver are some of the few that she uses this marinade for. I used sirloin beef andmushroom because they are my family’s favorites and they only take minutes to cook
I also remember when my mom or aunt buys a full dressed chicken I always look for that small plastic inside the cavity that holds these two offal the liver and gizzard
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