Dhayaati chicken with a creamy green pepper sauce and mushrooms

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17

Jun

Dhayaati chicken with a creamy green pepper sauce and mushrooms
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  • servings

Ingredients

  • 4 Dahayaati skinless and boneless chicken breasts
  • 2 tbsp of butter/oil
  • 2 gray chalotes, chopped
  • Salt and pepper
  • 1 cup of chicken broth
  • 2 tbsp of lemon juice
  • 4 minced garlic cloves
  • 1 tsp of paprika
  • ½ tasse | 125 ml cup of heavy cream
  • 2 tbsp of persil or other aromatic herbs
  • 1 tsp of corn starch to thicken the sauce
  • ½ sliced lemon

Directions

  • Season dhayaati chicken breasts with salt and pepper;
  • In a deep pan, heat up the oil. Once the oil is hot, cook the chicken breasts from both sides till golden brown then cook the chicken for 8 minutes with the lid on.
  • Take the chicken breasts out of the pan and leave it away in a dish.

For the green pepper mushroom sauce : 

  • Put the sliced mushrooms in the same pan and stir them during a few minutes.
  • Once the mushrooms are cooked, add veal stock and green pepper then mix.
  • Add corn starch and heavy cream while stirring with a wooden spoon so the corn starch dissolves completely.
  • Put the chicken breasts back in the pan and bring it to a boil.
  • Lower the heat and let it cook slowly till the sauce thickens. Don’t forget that the sauce will get thicker  once it’s colder.

Footnotes

  • Cook's Note:

  • Editor's Note:

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