Chicken In Oyster Sauce Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| Butter | 3 Tablespoon | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Shallots | 2 , chopped | |
| 2 chicken breast halves, skinned, boned and cut into 1/4inch slices, | ||
| Oysters | 4 , canned | |
| Sour cream | 1/2 Cup (16 tbs) | |
| Dill weed | 1/4 Teaspoon, dried | |
| Ground pepper | 1 To taste | |
| Thinly sliced sourdough rounds, toasted | ||
| Salt | To Taste | |
Directions
Melt 2 tablespoons butter in large skillet over medium-high heat.
Add mushrooms and shallots and saute until tender, about 8 minutes.
Transfer to platter and set aside.
Melt remaining 1 tablespoon butter in same skillet.
Add chicken and saute, turning frequently, until just cooked, about 4 minutes.
Add to mushrooms and shallots.
Pour oyster liquor into skillet, scraping up any browned bits.
Cook until reduced by 1/4.
Add oysters and sour cream and whisk until well blended.
Reduce heat to low and simmer for 3 to 5 minutes.
Stir in dillweed and salt and pepper.
Return chicken, shallots and mushrooms to skillet and cook until heated through, about 2 minutes; do not boil.
Add mushrooms and shallots and saute until tender, about 8 minutes.
Transfer to platter and set aside.
Melt remaining 1 tablespoon butter in same skillet.
Add chicken and saute, turning frequently, until just cooked, about 4 minutes.
Add to mushrooms and shallots.
Pour oyster liquor into skillet, scraping up any browned bits.
Cook until reduced by 1/4.
Add oysters and sour cream and whisk until well blended.
Reduce heat to low and simmer for 3 to 5 minutes.
Stir in dillweed and salt and pepper.
Return chicken, shallots and mushrooms to skillet and cook until heated through, about 2 minutes; do not boil.
Chef
