How about chicken cooked in a creamy rosé sauce with mushrooms? If so, this recipe will certainly please you! This is the first time I've used this type of sauce with chicken. I usually cook it with seafood. I was pleasantly surprised by this combination which is very tasty. The addition of Worcestershire sauce gives the pink sauce a punch and enhances all the flavors already present. For an elegant meal, tasteful and different at the same time, do not hesitate to try this chicken which did not leave me indifferent ;)
INGREDIENTS
1 boneless, skinless chicken breast, cut into 1 cm by 5 cm strips (me, put 2 breasts)
2 tbsp white flour (all-purpose)
1 1/2 tbsp canola oil
1 onion, finely chopped
1 1/2 tbsp unsalted butter
3/4 cup chicken broth
12 button mushrooms (white), thinly sliced
1 1/2 tbsp tomato paste
3 tbsp 35% whipping cream
1/2 tbsp Worcestershire sauce
Salt to taste
Pepper to taste
PREPARATIONS
Cut the chicken into strips of about 1 cm by 5 cm. Flour.
Heat the oil in a pan over medium heat and sauté the finely chopped onion for a few minutes until it becomes translucent. Remove it from the pan and set it aside on a plate.
Add the butter and brown the chicken pieces over high heat, until golden brown. Deglaze the stock with the broth. Return the onion to the pan, season with pepper and salt. Cook gently, covered.
While the chicken cooks, prepare the mushrooms: slice them thinly and add them to the pan after 20-25 min. Cook for another 10-15 min.
Combine tomato paste with cream and Worcestershire sauce in a small bowl. Then add to the pan and cook for 3 to 5 minutes over very low heat. It is important not to boil the sauce. Serve on hot plates.
