When I started two years ago to blog about my cooking, I never thought that cooking would take me that far. Now, not only do I have to find new recipes to blog about, but I have my home clients, expecting every week different, innovative dishes from me. So, you see what has started as a simple record of my cooking, now has evolved to a complicated chronicle of my culinary adventures. And not only that, but I realized that, I must acquire other skills as well, one of which is a decent photographic knowledge. Anyway, my life has taught me that when you open a window, you must wait for the most unexpected things to happen.
Going back to my very demanding clients, I am always in the search of new recipes. In reality apart from trying to please them, I want to please my own self as well. I found this chicken dish in
Campbell’s Kitchen and I really liked the idea of a creamy sauce with wild mushrooms. I had in my fridge some dried morels and porcini longing to be used and I went ahead and made it. As usual I made a few changes and the final result of my experimentations is listed below. It was a really good meal with a delicate texture and the addition of wild mushrooms indeed accelerated the taste even further. This is a keeper for sure.
Chicken with Wild Mushroom Cream Sauce over Pasta
Ingredients
700 gr. chicken breasts, boneless, skinless, cut in pieces
Flour to coat the chicken
2 tbsp olive oil
2 cups of wild mushrooms (I used dried porcini and morels soaked in hot water for half an hour)
1 onion, sliced
2 cups chicken stock
1 cup roasted red pepper (I used roasted Florina peppers which are sweeter, but plain red peppers would be fine)
1 cup sour cream
2 tbsp chopped parsley
¾ cup dry white wine
1 tsp salt
½ tsp garlic powder
¼ tsp Hungarian paprika
½ tsp Italian herbs
¼ tsp poultry seasoning
400 gr. penne
Instructions
Boil pasta according to your liking and set aside.
Coat the chicken with flour. In a skillet over medium/high heat, pour the olive oil and add the mushrooms and onions. Sauté until the onions become transparent and then throw the chicken. When it starts to take color add the wine and sauté until it remains half.
Add the stock, the herbs and spices except the parsley and when it starts to boil reduce the heat and let simmer for half an hour. Add the sour cream and the peppers and heat for five minutes.
Sprinkle with parsley and serve over pasta.
I am sending this to Presto Pasta Nights created by
Ruth Daniels and hosted this week by Claire of
Chez Cayenne.
Labels: Chicken, Main Course
