Step By Step Cook Appetizing Pan Fried Chicken with Mushroom Veloute Sauce

Pan Fried Chicken with Mushroom Veloute Sauce. Pan Fried chicken isn't complete without a great sauce to go with it and the go-to-sauce is usually a Veloute. This sauce - already been covered in a similar recipe found here - is pretty simple to make and can be expanded upon with variations or derivatives. Today's recipe will have all of that and we'll cover it below.

Do not throw that chicken juice away! There's lots of flavor in there. Turn off the heat and sprinkle some minced scallion and chopped cilantro leaves over the chicken if you'd like. You can cook Pan Fried Chicken with Mushroom Veloute Sauce using 13 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Pan Fried Chicken with Mushroom Veloute Sauce

1. It's 1 of chicken supreme.
2. It's of For marinade :.
3. Prepare to taste of Salt & white pepper.
4. Prepare 100 ml of red wine.
5. Prepare 70 g of w sauce.
6. You need 30-40 g of seasoned flour.
7. Prepare 30 mls of White wine /sherry.
8. You need 30 mls of Refined oil.
9. It's 1/2 of Onion, finely chopped.
10. You need 4-5 cloves of Garlic, finely chopped.
11. Prepare 3-4 of Mushrooms, sliced.
12. It's 3 tbsp of Cooking cream.
13. You need 1 tsp of Parsley leaves, chopped.

Heat the oil in a large non-stick frying pan. Transfer the chicken onto a serving plate and keep warm. Heat the remaining ½ tablespoon butter (no need to wash the pan). Add in the onion and garlic and cook until fragrant.

Pan Fried Chicken with Mushroom Veloute Sauce step by step

1. 1. Lightly coat the chicken supreme in seasoned flour.
2. 2. Heat oven, arrange the floured chicken supreme on a baking tray and bake..
3. 3. Add chopped onions & garlic to the pan & saute, do not let them burn..
4. 4. Put the vegetales to one side of the pan & add the flour and cook until gloden brown..
5. Add the wine & stock, simmer for 5 minutes..
6. Add the mushrooms, cover the pan with a lid & cook..
7. 7. Remove the chicken & place it on a plate..
8. Add the cream into reduced wine, swirl gently untill it is corporated..
9. 9. Pour the sauce over the chicken, sprinkle chopped parsley & serve immediately..

Add in the mushrooms and cook until the mushrooms have reduced. Add in the chicken stock and cook until the liquid has reduced by half. There should be enough broth to just cover the chicken, if not add a little water. Bring broth to the boil and cover, leaving lid slightly ajar. While chicken is simmering, drain oil from the pan.