Chicken Velvet Recipe
Ingredients
| Boneless chicken breast | 675 Gram | |
| Mushrooms | 80 Gram | |
| Safflower oil | 45 Milliliter | |
| 45 ml flour, all purpose | ||
| Chicken stock | 375 Milliliter | |
| Heavy cream | 160 Milliliter | |
| Salt | 1 Milliliter | |
| Pepper white | 1 Milliliter | |
| Cheddar Cheese | 225 Gram, grated | |
Directions
Cut the chicken breasts into strips.
Fry with the mushrooms in the oil in a large skillet.
Sprinkle with flour, reduce heat and continue to cook for 2 minutes.
Pour in the chicken stock and cream.
Add the seasonings and continue simmering for 35 minutes.
Stir in the cheese and simmer an additional 5 minutes longer.
Serve over rice or noodles.
Fry with the mushrooms in the oil in a large skillet.
Sprinkle with flour, reduce heat and continue to cook for 2 minutes.
Pour in the chicken stock and cream.
Add the seasonings and continue simmering for 35 minutes.
Stir in the cheese and simmer an additional 5 minutes longer.
Serve over rice or noodles.
Chef
