Rusty's Chicken with Mushroom Sauce

Mushroom Chicken

 Recipe by Rusty

Ingredients :

  • 1 Whole Chicken Breast or 2 Halves ; Filets de Poulet or Blancs de Poulet
  • 90 ml Cooking Oil, Vegetable Oil or Corn Oil ; Huile Végétale or Huile de Maïs
  • 60 ml Cooking Oil, Vegetable Oil or Corn Oil ; Huile Végétale or Huile de Maïs
  • 1 litre Frying Oil, Sunflower Oil or Vegetable Oil ; Huile de Fiture or Huile de Tournesol or Huile Végétale
  • 1 Egg ; Œuf
  • 125 g Flour ; Farine de Blé (Type 45)
  • 32 g Corn Starch ; Fécule de Maïs
  • 4,5 g Baking Powder ; about ½ sachet Levure Chimique
  • 3 g Salt ; Sel
  • 150 ml VERY COLD Water ; Eau
  • 4 to 5 Very Large Fresh Mushrooms ; Champignons de Paris
  • ¼ Medium Onion ; Oignon
  • 15 g Butter ; Beurre
  • 200 ml Cream (35%) ; Crème
  • 10 ml Wine (red or white) ; Vin Rouge or Vin Blanc
  • 5 g Sugar ; Sucre en Poudre
  • 3 ml White Vinegar ; Vinaigre Blanc

Note :
Batter makes more than necessary for this recipe.  You may want to use the batter to cook some shrimp or other food suitable for frying & store that food for a future meal, if you are not increasing the chicken & sauce ingredients for more guests.  Choice of White or Red wine changes flavor of sauce, try it both ways.  Fresh Baking Powder makes fluffier batter.  Very large chicken pieces may not cook properly.

Preparation :
Prepare Sauce first, so it can simmer while you prepare the rest of the recipe.

Clean & trim off tough parts of stems (if needed) of Mushrooms.  Then slice the stems off almost even with the cap (do not discard good stems).  From stem side, slice 1 Mushroom in half.  Take one of the halves & slice into 2 mm to 3 mm slices.  Then lay these slices flat & slice in half from stem side.  See drawing for resulting shape.  Set this, now sliced, ½ Mushroom aside.  Chop Fine ALL remaining Mushrooms (stems & caps) & ¼ Onion.  Sauté fine chopped Mushrooms & Onion in butter until Onion is ''glassy'' & Mushrooms are getting dark.  Transfer from pan to a small pot & add wine & reserved sliced Mushrooms.  Stir in Cream, Vinegar & Sugar, with a Low Flame on the pot.  Keep watch on Mushroom Sauce, while you start to prepare Batter mixture.  When Mushroom Sauce starts to bubble, adjust to a Very Low Flame & cover pot, Stirring Occasionally until serving.

Mushroom Cut

Prepare Chicken
Remove the skin.  Cut whole Breast in half.  Remove any bones or cartilage & remove the tendon with a sharp knife, trying to leave breast halves as complete as possible.  Rinse & pat dry.

Prepare Batter Mixture
In bowl large enough to dip chicken, combine Flour, Baking Powder, Cornstarch, Salt, Egg, 90 ml of Cooking Oil, & 150 ml Very Cold Water.  Mix gently with whisk for a few minutes until mixed well.  Add 60 ml of Cooking Oil & mix gently with whisk for about 1 minute.

Heat Frying Oil to about 150° C.  Use whisk to mix batter again if batter has been waiting on Oil.  Dip 1 Chicken Breast in Batter & coat well & place into hot Oil.  Fry until golden brown.  Allow Chicken to sit on kitchen roll to absorb oil.  Cook second Chicken Breast in the same way.

Plate the Chicken for each guest & slice into Breast the short way across, only half way through from top with slices 2 cm apart all the way along the Breast.  Spoon out Mushroom Sauce across each Breast so that Sauce drains into cuts.  Make sure each guest gets a few of the Mushroom slices from the Sauce.

Serve piping hot.

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