What a wonderful weekend I had, from the tea party with my younger daughter Yanah on Friday to Marc Anthony concert with my older daughter Youricka yesterday, and tonight, all 4 of us will go to the movies to see the Black Panther.
For dinner, I am making chicken with mushroom, Riz au Djon-Djon (called Black Rice or rice with black mushroom which is a Haitian dish), and a simple salad. I am sharing the Chicken with mushroom sauce recipe with you. I use chicken thighs instead of chicken breast, don’t ask me why my kids only eat chicken legs and thighs.
Chicken with mushroom sauce recipe
2 teaspoons cornstarch
½ cup fat-free milk
4 boneless skinless chicken breast halves
1 tablespoon olive oil
1 tablespoon butter
½ pound sliced fresh mushrooms
½ medium onion, thinly sliced
2 minced garlic cloves
½ cup dry white wine
¼ cup chicken broth
1/8 teaspoon pepper
½ teaspoon salt
¼ cup parmesan cheese
Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness, season with salt and pepper.
In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan and transfer to a serving platter, keep warm.
In the same pan, heat butter over medium-high heat; saute mushrooms, garlic, and onion until tender, add salt and pepper. Stir in wine and cook until liquid almost evaporates. Add chicken broth, cornstarch mixture and bring to a boil. Cook and stir until thickened, 1-2 minutes. Return chicken to pan, sprinkle parmesan cheese and bake for 15 minutes in 350-degree oven
I hope you enjoy this recipe and share your thoughts with me. Bon Appetit.