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Recipe for Creamy Chicken Mushroom
*Ingredients:*
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 250g (peppers ), sliced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Fresh parsley for garnish
*Instructions:*
1. Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper.
2. Cook the chicken breasts in the skillet until golden brown and cooked through, about 5-7 minutes per side. Remove chicken from the skillet and set aside.
3. In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant, about 2-3 minutes.
4. Add the sliced peppers and cook until they are tender and golden brown.
5. Pour in the chicken broth, stirring to deglaze the skillet and incorporate any brown bits from the bottom.
6. Add the heavy cream, dried thyme, and dried parsley. Stir well and let the sauce simmer until it thickens, about 5-7 minutes.
7. Return the chicken breasts to the skillet, coating them with the creamy mushroom sauce. Simmer for another 5 minutes to heat the chicken through.
8. Garnish with fresh parsley and serve hot.
Try this simple yet delicious recipe and bring a taste of gourmet dining to your kitchen. Tag someone who needs to try this! 👇
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#CreamyChickenMushroom #HomeCooking #ManchesterEats #FoodieManchester #ManchesterFoodies #ComfortFood #EasyRecipes #DinnerIdeas #InstaFood #Foodstagram #HomeChef #CookingAtHome #Delicious #FoodLovers #Yummy #EatLocalManchester #food
Yorkshire pudding originated in Yorkshire, England. The dish is a staple of British cuisine and has a rich history dating back to the 18th century. The earliest recorded recipe appears in a book titled "The Whole Duty of a Woman" published in 1737, where it was referred to as "A Dripping Pudding"-the drippings being the fat from roast meat.
The name "Yorkshire Pudding" was popularized later. It was associated with the region of Yorkshire because cooks there were reputed to be exceptionally skilled at making them high and well-risen. This reputation was possibly due to the high heat from the region's coal, which was essential for achieving the dish's characteristic puffiness-screaming hot pans in a screaming hot oven!
When Hannah Glasse's influential cookbook "The Art of Cookery Made Plain and Easy" was published in 1747, the recipe had evolved, and she was the first to refer to it specifically as "Yorkshire Pudding." Her version solidified its status as a critical component of the British Sunday roast, especially with roast beef.
Yorkshire Pudding has been cherished in Britain for centuries for its taste and practicality, as it was initially used to use the fat that dripped from the roast meat, cooking the batter beneath the meat as it roasted. This tradition of practicality and deliciousness continues to make Yorkshire Pudding a b
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
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Негізгі бет Ойын-сауық It’s healthy or unhealthy ❓who else is with me ❓friendly❗This recipe has won millions of hearts🥰
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