I must say this recipe is a bliss for people who do not want to spend much time in the kitchen. It's also perfect for those young men who want to impress their partners with something nice and home made. It's super easy to make yet looks quite exotic because of the things that go in it! It goes with anything your heart wants....pennes, spaghettis, rice or just a plain bun to dunk in the awesome gravy!
This photo goes to Susan's Black and White Wednesday!
1lb/450gm skinless chicken breat fillets
4tbsp dry sherry (optional)
15gm pack of dried porcini mushrooms
300gm chestnut mushrooms
1 large onion, peeled and sliced
1 tsp freshly chopped thyme/1/2 tsp of dried thyme
125ml Chicken stock
150ml Crème fraîche
Salt to taste
Coarsely ground pepper to taste
2tbsp Sunflower Oil
25gm unsalted Butter
Freshly cooked Rice/Pasta
1. Cut the chicken into finger length strips. Gently warm the sherry in a small saucepan and keep aside. Wash the Porcini mushrooms in hot water (this is important as some of them contain soil) and soak in the warm sherry. If you are not using the sherry then just soak the mushrooms in hot water with a little vinegar in it.
2. Heat half of the oil in a wok. Add the chicken strips and stir-fry over high heat for a few minutes. Add salt and pepper. Keep aside.
3. Heat the remaining oil and butter and cook the onion slices till they turn translucent. Add the chestnut mushrooms and fry for another 5 minutes or until soft. Add the paprika and cook for another minute.
4. Add the Porcini mushrooms along with the soaking liquid(sherry/water), stir in the stock and the chicken pieces. Cook for 2 minutes till the chicken is cooked.
5. Stir in the Crème fraîche and bring the sauce to boil. Season with salt and pepper to taste. Serve immediately with a spoonfull of Crème fraîche and rice or pasta.
I forgot to take pictures of the porcini mushrooms Next time will click them and add them here. :)
*Trivia* : One portabella mushroom has more potassium than a banana!