Tuesday, October 10, 2006

Braised Chicken Breasts with Mushroom Cream Sauce

My family love chicken breasts for it's convenience and versatility. We like them brined, then grilled, breaded, stir-fried, buttermilk-fried, oven-fried, or stewed with vegetables in soups. For a easy weekday dinner, I brown the chicken breasts in a hot skillet (make sure it sizzles to retain it's juices), deglaze the pan with white wine, cream, mushrooms, and garlic, return chicken to skillet, and add chopped basil, parsley, scallions, s&p.
Served with rice and garlic gai-lan (or kai-lan) 芥兰, which is a green leafy vegetable also called Chinese Kale, or Chinese Broccoli.

1 comment:

Anonymous said...

drool, drool...