Chicken In Garlic Mushroom Sauce

By: Vicente Perez

 

VICENTE PEREZ is a seasoned concert promoter, director and producer of some of the biggest Filipino live performances all over the US.
He is also the creative director for Philippine Times of Southern Nevada and food enthusiast.He is a new local in Las Vegas after residing several decades in Southern California.
Lately , he has discovered a new passion – cooking Filipino dishes. Here in Via Times, he wants to share this new-found passion with his delightful recipes.

Ihaven’t tried Italian cooking and I don’t know if this is authentic italian but I kinda mixed some recipes and developed my own based on fl avors that are familiar. Cooking ,I think is like combining familiar fl avors to achieve a certain distinct taste that one can imagine. So I thought of Olive garden dishes and Filipino dishes and thought of coming up with something interesting.

Here is the result . Try it and enjoy. Visit me in my Bicol Foodtrip facebook page.
Ingredients
1. 2 tbsp of vegetable oil
2.2 pounds of chicken pieces
3.salt and pepper
4. 3 tbsp of italian seasoning or a ix of oregano , rosemary and thyme
4.i cupof button mushrooms sliced
5. 1 small onions minced
6. 8 crushed cloves of garlic
6.1/4 cup white wine
7 3 tbsp butter
8.1/4 cup chicken stock
9. 1 cup of mushroom sauce
10. 1/2 cup of milk
11. 1 cup of grated parmesan cheese.

Instructions

1. Slice chicken breasts lengthwise, salt and pepper and brown on both sides in oil on medium heat until golden. Remove to a plate. (At this point chicken will not be cooked all the way through.)
2. To the same pan add the mushrooms together with italian seasoning or rosemary thyme and oregano , salt and pepper and brown the mushrooms over medium heat for 2-3 minutes with butter, add minced garlic and onions and cook for 1-2 minutes longer. Then add the white wine and scrape the bottom of the pan with a spatula to release the brown bits into the liquid.
Pour in chicken stock, cream of mushroom and milk.Add the grated parmesan cheese.
3. Then add the chicken breasts together with the juices they released back to the pan, and bring the sauce to a boil, then lower the heat to low and let it simmer for 10 minutes. Taste the sauce and add more salt and pepper if necesary