- 1 pack boneless skinless chicken breast
- 1/4 of a 225 gram bar of butter
- 1 can whole button mushrooms
- 1 red bell pepper
- 1 small can whole pimientos
- 1 250 gram pack of all purpose cream
- 1 chicken cube
- 3 tablespoons of flour
- salt and pepper
- water
- olive oil
What I did
- sprinkled the chicken with salt and pepper, boiled it in about a cup of water
- transferred to a heat resistant container, cut chicken into 1 inch cubes once cool but reserved the broth
- strained the liquid from the canned mushrooms, reserved for later. sliced the mushrooms into four
- drained the pimientos and discarded the liquid. diced the pimientos
- cored, seeded and diced the bell peppers
- strained the chicken broth to get rid of the fat it rendered then added the liquid from the mushrooms and dissolved the chicken cube in the mixture. I had around 2 cups of broth at this point
- melted butter in the same pot used for boiling, added a little olive oil so the butter wouldn't burn
- added the mushrooms, pimientos and bell peppers, left them in for about a minute and then removed and set aside
- added flour to the butter a tablespoon at a time, added a little more butter and stirred continuously so lumps wouldn't form
- poured in the chicken broth mixture in parts and stirred continuously
- returned the chicken, mushrooms, pimientos and bell peppers. seasoned with salt and pepper and simmered for around 5 minutes
- mixed in the cream, stirred and simmered for another minute
Things I would do differently
- generously season the chicken with salt and pepper as they tasted bland without sauce
- cut the chicken into smaller pieces before boiling them
- use green bell peppers to add color
- cut the mushrooms in half instead, they might look more appealing
- toast some bread in muffin pans to serve as mini bread bowls
This dish was inspired by this recipe.
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