Chicken with Creamy Mushrooms

 Chicken with Creamy Mushrooms

ingredients

    1 pound sliced fresh mushrooms, such as button or shiitake
    3 tablespoons butter
    6 Italian-marinated skinless, boneless chicken breast halves
    3 tablespoons rice vinegar or white wine vinegar
    1-1/2 cups whipping cream
    3 tablespoons capers, drained
    1/4 teaspoon freshly ground black pepper

Method:

1.    In a large skillet cook mushrooms in 1 tablespoon the hot butter over medium-high heat about 5 minutes or until tender. Remove mushrooms from skillet.

2.    Reduce heat to medium. Add the remaining 2 tablespoons butter and the chicken breast halves to skillet. Cook for 8 to 12 minutes or until no longer pink (170 degrees F), turning once. Remove chicken from skillet and keep warm.

3.    Remove skillet from heat; add vinegar, stirring to loosen browned bits in bottom of skillet. Return skillet to heat. Stir in cream, capers, and pepper. Bring to boiling. Boil gently, uncovered, for 2 to 3 minutes or until sauce is slightly thickened. Return mushrooms to skillet; heat through. Top chicken with mushroom sauce. Makes 6 servings.

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Ayam dengan Jamur Creamy

bahan

     1 pound irisan jamur kancing segar atau jamur shiitake
     3 sendok makan mentega
     6 marinade ala itali, tanpa kulit, separo dada ayam tanpa tulang
     3 sendok makan cuka beras atau cuka anggur putih
     1-1/2 cangkir whipping cream
     3 sdm caper, tiriskan
     1 / 4 sdt lada hitam

metode:

1. Masak jamur dalam wajan besar dengan 1 sendok makan mentega panas di atas api sedang sekitar 5 menit atau sampai lunak. Angkat jamur dari wajan.

2. Kurangi panas sampai sedang. Tambahkan mentega 2 sendok makan sisa dan bagian dada ayam ke wajan. Masak selama 8 sampai 12 menit atau sampai tidak lagi merah muda (170 derajat F), balik sekali. Angkat ayam dari wajan dan biarkan tetap hangat.

3. Angkat wajan, tambahkan cuka, aduk untuk menghidarkan dasar wajan kecokelatan. Panaskan wajan. Aduk krim, caper, dan merica. Biarkan sampai mendidih. Rebus dengan api kecil, ditutup selama 2 sampai 3 menit atau sampai saus sedikit mengental. Lumuri bagian atas ayam dengan saus jamur. 

Untuk 6 porsi.

Creme brulee custard with raspberries

 

 Creme brulee custard with raspberries

Ingredients :

= 570 mldouble cream
= 1 vanilla pod, split lengthways
= 4 large egg yolks
= 2 sligthly rounded tablespoon custer sugar
= 450 gr raspberries
= 1 level dessertspoon icing sugar

You also need a serving dish approximately 22.5cm in diameter and 5 cm deep

Methods:

1. Heat the cream with the vanilla pod in a heavy-based saucepan, until hot bt not boiling. Remove from the heat and whisk thoroughly for a few seconds to disperse the seeds from the vanilla pod, cover and leave to infuse for 30 minutes.

2. Meanwhile, gently whisk the eggs yolks and sugar together in a heatproof bowl.

3. Remove the vanilla pod from the cream and shake well. If you want to reuse the vanilla pod, you can lightly rinse it, dry it thoroughly and then store it in a jar of sugar.

4. Pour the cream over the egg yolks and sugar and whisk together. Return to the pan and cook very gently over a low heat, stirring with a wooden spoon. Allow just the occasional simmering to form on the surface, followed by vigorous whisking off the heat to disperse them back into the cooler parts of the custard.

5. When the custard is ready (it will be noticeably thicker), pour it into the dish-the mixture should fill only two thirds of it, allowing room for the raspberries. Cool, then chill for at least 4 hours. Pile the raspberries on top and dust generously with the icing sugar.