Thursday, August 18, 2016

Breaded Chicken Breast with Mushroom Sauce

Fern had a chicken breast at The Laughing Oyster which he thoroughly enjoyed. It was pounded, breaded and served with wild mushroom sauce. I didn't taste the sauce so I couldn't reproduce it but I simply made my own. 

I put the breasts in a plastic bag and pounded them flat to about double their size. Then I coated them in:

1 tbsp flour
2 tsp paprika
1 tsp ground garlic
1 tsp poultry seasoning
1/2 tsp salt

I added 1/4 cup milk to the remaining flour mixture to turn it into a batter and dipped the floured chicken in it. Then coated it in bread crumbs and put on a baking sheet. Bake at 400F for 25 minutes.

New potatoes were boiled and served with salt and butter.

I caramelized a diced onion then added a couple of diced garlic cloves and browned it a bit. The sliced mushrooms went in and got a good sear. I sprinkled a teaspoon of chicken stock powder and a teaspoon of flour over all and cooked the flour taste off. Then I added a cup of milk to the pan and stirred it into a nice sauce. A few drops of lemon juice to give it a little tang. White wine would have been better but I was too lazy to go to the wine cellar to get a bottle.

The corn was boiled in water with a bit of milk and salt for about 20 minutes. The salad was iceberg lettuce with arugula, tomatoes and cucumber. I dressed it with a bit of olive oil and a splash of lemon juice, salt and pepper. 

The Laughing Oysters chicken was slightly better but this wasn't too bad!

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