Pan Fried Chicken with Mushroom Veloute Sauce

Name: Pan Fried Chicken with Mushroom Veloute Sauce
Cuisine: Indian
Ingredients: 1 chicken supreme; For marinade :; to taste Salt & white pepper; 100 ml red wine; 70 g w sauce; 30-40 g seasoned flour; 30 mls White wine /sherry; 30 mls Refined oil; 1/2 Onion, finely chopped; 4-5 cloves Garlic, finely chopped; 3-4 Mushrooms, sliced; 3 tbsp Cooking cream; 1 tsp Parsley leaves, chopped

Shashank Shrivastava @cook_10104894

By Shashank Shrivastava

Shashank Shrivastava @cook_10104894

By Shashank Shrivastava

Saved

Ingredients

1 chicken supreme
For marinade :
to tasteSalt & white pepper
100 mlred wine
70 gw sauce
30-40 gseasoned flour
30 mlsWhite wine /sherry
30 mlsRefined oil
1/2 Onion, finely chopped
4-5 clovesGarlic, finely chopped
3-4 Mushrooms, sliced
3 tbsp Cooking cream
1 tspParsley leaves, chopped

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Steps

1

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