Lack of time, left over half a lemon and half an onion, this dish comes to mind. This is a super easy 30 minutes one pot meal that will blow your mind, and pallet!
Ingredients
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เตรื่องที่ใช้
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How to
Slice the chicken into 1" cube, season with salt and pepper, and set aside. Prep the mushroom, onion and the lemon. Add butter into a hot deep skillet. Once the pan is smoking on medium high heat, add the chicken and if you wish, add the juice of 1/2 a lemon. Cook for about 5 minutes, stirring, occasionally. Once cooked through, remove from the heat and leave the butter in the pan. While the pan is still hot, turn the heat to medium low and add the onion. Cook for about 1 minute then add the mushroom. At this point, depending on which type of mushroom you use, you might need to add more butter, just another 1 tbs. Stir until the mushroom is cooked through. (white button mushrooms tends to absorb more butter than oyster mushroom) Turn the heat to low, add the flour. Stir and cook the mixture on low heat to make a semi-roux. What is roux? It's cooking flour with butter as base for a thick sauce. The importance of cooking the roux is to remove the smell of uncooked flour. Now, once the roux is cooked, this takes about 1-2 minutes, slowly add the milk a 1/2 cup at a time. Keep stirring to dissolve the roux into the sauce, making sure there's no lumps. Once the roux has been dissolved, add the lemon and the chicken. On medium low heat, bring the meal to a slow boil. Add oregano, parsley, salt and pepper and stir. Serve hot on steaming white rice Serve 2-3. |
วิธีทำ
รับประทานร้อนๆ กับข้าว หรือพาสต้า สำหรับ 2-3 คน |