Monday, February 2, 2015

Chicken and Mushrooms in Wine Sauce

This is one of the better recipes I've made in a while.

Photo from recipe site

I couldn't find any exotic mushroom blends when I went to the store so I chose some shitake, oyster, and enoki mushrooms.  I don't know if you're supposed to cut the stems off shitakes but I usually do because they are so tough.  I forgot to this time so that was a minor issue in the eating.  I have never used enoki mushrooms before so I didn't know what to expect.  Basically, when you cook them, they turn into this hair-like substance which looks kind of unappetizing but tastes very good!  The other problem I had (I do this all the time) was I let the pan get too hot and most of the breading came off the chicken and ended up charred to the bottom of the pan.  Despite all this, I thought this turned out really well and was very delicious.  This is something I would feel good about serving to guests and it really didn't take much time to prep and cook.

My finished meal, steamy not blurry. :)

No comments:

Post a Comment