Apologies for my in-ept-ness when it comes to food photography. I truly wish I was better at it, but I’m not lol. (sic) The reason I’m using a Google image as the main one and not my own is because I fear my flash photography of this delicious steak and sauce will make you never want to make it, and that is a shame because everyone needs to make this! I’m not just saying this – this is the easiest, most creamiest and quickest mushroom sauce you’ll ever make. Even if you don’t like mushrooms, just make this. It’s that good and more – no joke! That said, the recipe and some of my own images are below (please don’t be scarred for life, it tastes pretty, pretty good) – get cooking ladies (or gents haha)
Image Credit –HERE!
What You Need
– 4 chicken breasts
– 1 1/2 tsp mustard powder
– 1 tsp black pepper
– 1 tsp salt
– 6 tbsp. butter
– 4 tbsp. cream
– 2 cups milk
– 1/2 tbsp. flour
– 1 tbsp. chopped garlic
– 4 tbsp. chopped onions
– 2 chicken cubes
– 1 cup sliced mushrooms
What To Do
– Now the first step here is to have a good look at your chicken breasts and see how thick they are – if you feel like they’re too thick, either slice them into halves from the middle and kinda flatten them a bit . I chose to slice them in half from the middle for easy cooking.
– Next marinate your chicken breasts with salt, black pepper and mustard for as long as possible. 1 hour would be great but even if you can’t manage to give it one hour, it will still taste really nice.
-Now for the sauce, take a pan and add in your butter (be careful to not let it burn) then add the garlic you’ve chopped along with the onions and let them cook for a minute or more until the onions seem sort of caramelized (not browned please)
– Next add in your sliced mushrooms, fry for a minute. Then add in your flour, and mix well. Let this now fry for about a minute too, and try to not let it get too gloopy.
– After that add in the cream (please feel free to add less or more depending on how heavy you want the sauce to be), milk and chicken cubes. Ensure that the chicken cubes dissolve completely and random chunks aren’t left anywhere. On low heat, let the sauce simmer until it comes to a boil. Determine how thick you want the sauce to be after it comes to a boil and take it off the heat accordingly.
– As you’re making the sauce, take another pan, add a bit of olive oil and start frying your chicken breasts. Since you’ve already cut them in half and they aren’t as thick, these will cook soon and you wont have to worry about them being cooked from the outside and raw from the inside.
– All you gotta do now is plate up, put your chicken steak on the plate, add a generous serving of the most aromatic and delicious mushroom sauce ever on top, or on the side and dig in! You will be going back for second helpings of the sauce, trust me!
What is your reaction?