I took a week of leave (starting on Monday) to get prepared for all the Christmas baking. If you’ve followed me on Facebook page, you’d probably have seen some photos popping up on the page, those are what I’ve been busy with during the week – baking macarons (4 flavours, failed 1), cookies (another 4 flavours, all taste pretty good!), cupcakes and Swiss roll (with a twist, shall post photo of that later when I’ve finished filling it). So if you want to see what’s baking/cooking in my kitchen, do follow my Facebook page!
I was really lazy to go out and buy myself lunch, so I decided to whip up some simple one-person-meal – I planned what I wanted to eat, bought all the groceries during the weekend, and in just less than 30 minutes, I got myself a delicious and nutritious plate of lunch during the week.
Chicken and mushrooms – a lovely combo!
I used boneless and skinless chicken breast for this dish. The upside of using chicken breast is that it cooks fast – and boneless means convenience while skinless means less fat. The downside, however, is that the meat is not as tender and as juicy as other parts. Luckily, I didn’t overcook them, so the meat’s not very tough and there were mushroom juices for me to dip the chicken meat on, so it turned out to be really yummy.
I seared the chicken in really hot oil at the start so that it has a very crispy crust on the exterior. I’ve also added onion and garlic into the mushrooms for extra flavour. Lastly, I swapped out the wine with more chicken stock, I wouldn’t want to open a bottle of wine just for that small amount (not that I have one at home anyway…)
This is definitely an easy recipe that I am sure I will be making it again (X was complaining that I cooked it only for myself, so I’ll definitely be making it for us soon ) On to the step-by-step photos (I made it into collages so it’s easier to see!)
- Prepare all the ingredients – mushrooms, onion, garlic, butter, chicken stock cube, chicken breast (not pictured).
- Season the corn flour with salt, black pepper and some herbs (I used rosemary).
- Dip the chicken breast in the seasoned flour.
- Melt some butter in a frying pan with some oil.
- Pan-fry the chicken until golden-brown and thoroughly cooked.
- Remove the chicken, add in more butter and fry the onion and garlic.
- Add in mushrooms and let them cook.
- Add in water and crumble the chicken stock cube into the pan, cook until the liquid has reduced in half.
Season and serve!
I am submitting this recipe to Cook Like A Star, an event hosted by hosted by Zoe from Bake for Happy Kids, Baby Sumo from Eat your heart out and Riceball from Riceball Eats. The event is hosted every bi-monthly and the theme for this month is Martha Stewart. If you’re interested in joining us, simply bake/cook a recipe of Martha Stewart and submit it via the linky at the bottom!
Pan-Fried Chicken with Mushrooms (serves 1)
adapted from Martha Stewart’s Chicken with Mushrooms
Cooking Note: I used 1/4 chicken stock cube with 1/4 cup water for the dish, I crumbled the stock cube onto the mushrooms after I’ve added in the water. You can also use vegetable stock as well. I think this dish will also work well with pork loin chops – simply trim off the excess fats on the pork chops and pound it flat (with a mallet or something equivalent) before proceeding.
1 boneless and skinless chicken breast, rinsed and pat dry
1 tablespoon cornflour / plain flour, seasoned with salt, black pepper and herbs (if using)
1/4 tablespoon olive oil
3/4 tablespoon butter, divided
1/4 small onion, peeled and diced
1 clove garlic, peeled and minced
115 grams mushrooms, quartered
1/4 cup chicken stock
Salt and black pepper
Herbs (thyme, rosemary etc)
Coat both sides of the chicken breast in the seasoned flour.
Heat oil and 1/4 tablespoon butter in a frying pan over medium-high heat until the butter has melted and starts to bubble. Cook the chicken, turning down the heat if needed, until both sides are golden-brown and cooked through, about 3 minutes on each side. Transfer the chicken onto a serving plate and keep warm.
Heat the remaining 1/2 tablespoon butter (no need to wash the pan). Add in the onion and garlic and cook until fragrant. 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. Season with salt, black pepper and herbs (if using). Scoop the sauce over the chicken and serve.