Sunday, July 26, 2009

Chicken with Mushroom -Peppercorn Sauce

I'm getting off the plan slightly, but I realized we didn't have any apricots/peaches since I still haven't made it to the store. Gotta do that tomorrow. I made this pretty light on the meat (with only 1 medium chicken breast), but it had lots of gravy so the chicken wasn't really missed. I served this with basmati rice, broccoli, and a nice fruit salad.

Chicken with Mushroom -Peppercorn Sauce

1-2 chicken breasts
8 oz mushrooms, sliced
1/2 onion diced
1t peppercorn (ground/crushed)
1 c water + 1 t Chicken Better Than Bullion
1/2 c rice milk
3-4 T AP flour
2 T sherry
1 T dijon mustard

  1. Saute chicken breast in a bit of olive oil til browned on both sides (but not fully cooked). Cut up into bites and reserve.
  2. Saute the onion, mushrooms, and peppercorn. Add a touch more oil if necessary. Cook til onion and mushrooms are softened.
  3. Add in water, Better Than Bullion, and diced chicken. Cook over medium heat til chicken is cooked through.
  4. Mix flour and rice milk (adding extra liquid from the pan if necessary) to create a slurry. Add to pan along with sherry and mustard. Cook til thickened. Don't boil.
  5. Serve over rice or pasta.

The Verdict: A
This was a great creamy sauce without any dairy. I'm a big fan of mustard cream sauces, so it was nice to be able to approximate one pretty closely.

No comments:

Post a Comment

Blog Widget by LinkWithin