Portabello chicken in a sambal oelek creme fraiche sauce

You know when you improvise and all the tastes just seem to connect and become one great dish? That happened here.
3 chicken breasts
1 yellow onion
1 large portabello mushroom
2,5 dl creme fraiché
1 spoon sambal oelek
1 spoon tomato puré
Salt, black pepper and white pepper
Butter to fry and a little bit of oil to fry in
Potatoes, rice, mash or pasta.
Salad - I used mixed leaves, cucumber, tomatoes and red onion.
How to:
Chop the onion finely and mushrooms into pieces like the above.
Melt butter in a pan on medium heat and toss the onion and mushroom in and make sure they're covered in butter. If it looks a bit dry, at a little olive oil.
When the onion is soft and the mushroom has a nice golden surface, remove from the pan.
Cut the chicken into pieces of your liking.
Season with salt and pepper before you fry them.
When the chicken is browned on both sides, add the mushroom and onion again.
Also turn the creme fraiche into the pan and turn down to simmer.
Season with white pepper and add the tomato puré and sambal oelek.
Serve with spuds, rice, mash or pasta and a nice salad on the side. Or just the salad.


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