Pan-fried Chicken Nuggets + Mushroom Sauce
by Rui Erniang
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Cut the chicken breast into 1-2 cm thick slices, add salt and black pepper and marinate for 10-15 minutes.
2. Dice the mushrooms.
3. Dice onion and mince garlic.
4. Add the chicken broth cubes to boiling water and melt into chicken broth for later use.
5. Preheat the oven to 150 degrees. Heat 1 tablespoon of butter in a saucepan and add chicken pieces.
6. Fry on both sides for 2 minutes until the color changes.
7. Put it in a baking tray, put it in the oven and bake for 10-15 minutes.
8. Put 1 tablespoon of super soft onion and minced garlic in a wok over medium heat.
9. Add the diced mushrooms and stir fry for 4-5 minutes.
10. Turn on high heat, pour the chicken broth and cook for about 3 minutes, until the chicken broth is half-reduced.
11. Turn off the heat, add the cream and stir while cooking, about 2 minutes.
12. Add 1 tablespoon of cornmeal to 1 tablespoon of water, mix well to form cornstarch water, pour in and stir, cook for about 1 minute. After the sauce thickens, add salt and black pepper to taste.
Tips:Chicken breast can also be replaced with tenderloin. It is good with potatoes or rice.
