Rosemary mushroom chicken
Rosemary, mushroom, pepper, garlic and ginger such a great combination ! Rosemary has such an elegant flavor to use in your favorite dishes! 🫶🏽
Rosemary mushroom chicken
Rosemary, mushroom, pepper, garlic and ginger such a great combination ! Rosemary has such an elegant flavor to use in your favorite dishes! 🫶🏽
Cooking Instructions
- 1
Take chicken and put in a plastic bag with buttermilk (or milk with a tsp of vinegar) tbsp of rosemary and salt. Let sit for an hour in refrigerator or overnight if u like. I only have in separate bags since that’s how I froze them. Seal bags.
- 2
In a frying pan add 2tbsp oil add the chicken and sprinkle evenly on both sides salt, pepper, garlic, ginger, rosemary and thyme. Let one side brown then flip and repeat seasons on the other side. Add a little more oil if needed.
- 3
Once both sides are equally brown turn heat to medium low and add 1/2 c water so all the beautiful flavors and color come to life 🤭. Add 2 chicken cubes. Cover on low and let simmer 15 min on each side and add more water if needed. Keep the juice for the mushroom sauce. You should have about 1- 1/2c juice in the pan.
- 4
Grind up ur mushrooms in a grinder. Turn up heat to medium and add the dried mushroom and u will hear it sizzle and the fragrance will knock ur socks off ! Mix cornstarch in milk and slowly pour into the sauce and u can adjust ur thickness to ur preference. I made with twisty noodles.🍜
- 5
Make sure ur chicken is browned. It ads flavor to the sauce when u add water.
- 6
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