Chicken brisket with mushrooms and white sauce
Added by runneralps | Mon 22 Jun 2009 @ 19:01
2 chicken briskets
a small bouquet of herbs(basil,thyme and marjoram)
1 onion peeled and cut in rolls
6 mushrooms without stalk
a handful of carrot and peas(cut in cubes the carrot)
2 tea sp mustard
1/2 tea sp sugar
1 1/2 tea sp salt
1/4 tea sp pepper
1/3 glass olive oil
1 glass white dry wine
1 glass of soy cream
I think its very tasty and healthy dish ......so...
With a sharp knife open\" the briskets in a more flat pieces and with a cook \"hammer\" , hit them gently to get more flatten. Season them well(salt and pepper) and add mustard like an ointment on the fillets.
Engrave the mushrooms on the upper side with a knife in a cross way.This will make them to absorb salt and fragrances from the food, when we will fry them, so they gonna turn more tasty. Add some salt and mustard on the upper side of the mushrooms
Then cut the onion in rolls.
In a big frying pan add the olive oil and the bouquet of the herbs and set the temperature in medium level.
Add the mushrooms and the onion rolls , in the pan and let them fry from both sides till they turn brownish. Set them aside in a plate,within a a few minutes.
Add the briskets and set the fire in the lower level. Let them cook for 5 minutes from both sides and then add the half portion of the wine.
Let the wine vaporized and add a half glass of water.Cook the food, till absorb all the liquids and let them (the fillets) turn gold
from both sides . Set the fillets aside and add the rest of the wine in the pan.At this moment add the soy cream(cream fresh substitute) and start mixing continuously, till the cream get thick and dense.
Serve with carrot and peas, that you have already boiled in salty water.