Chicken Thigh Fillet in Garlic Cream Sauce
From mig 15 years agoIngredients
- 2 Lbs chicken thigh fillet shopping list
- paprika shopping list
- salt shopping list
- pepper shopping list
- lemon shopping list
- All purpose flour shopping list
- oil (for deep frying) shopping list
- For the Sauce: shopping list
- light cream shopping list
- canned mushroom (sliced) shopping list
- garlic (crushed) shopping list
- grated cheese shopping list
- butter shopping list
- salt and pepper to taste shopping list
How to make it
- For the chicken:
- 1. Clean the chicken and drain off excess water
- 2. Squeeze the lemon on the chicken
- 3. Season chicken with salt, pepper, and enough paprika to give it a brownish color
- 4. Set aside for about 1 - 4 hours max (for the best flavor)
- ** When setting the chicken aside I also include the squeezed lemon with the chicken, it removes the fleshy smell from the chicken
- 5. From the flour, make a light batter off of it
- 6. Dip the chicken thigh fillet in the batter
- 7. Dredge it on the dry flour
- 8. Deep fry for about 6 - 7 minutes (we don't want our chicken to overcook and get dry; we want a juicy chicken thigh right?)
- 10. Drain excess oil using paper towel
- For the sauce:
- 1. Melt the butter in a sauce pan
- 2. Sautee garlic until light brown
- 3. Add the greated cheese (you may want to wait for it to melt)
- 4. Add the sliced mushroom and sautee it a bit
- 5. Add the cream
- 6. Season it with salt and pepper
- 7. Simmer until you get the desired thickness
- 8. Serve either over the chicken or beside the chicken =)
- **You may want to garnish it with parsley on top before serving.
- **This goes well with, rice, mashed potato, french fries and a green salad.
- ENJOY!!!!
People Who Like This Dish 6
- ashahroora Nowhere, Us
- ronnymarcus Jerusalem, IL
- craig411 Old Colwyn, GB
- ankig Frederick
- camdozer Costa Mesa, CA
- auntybea Vernon, Canada
- mig Manila, PH
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 3 peopleThe Groups
- Not added to any groups yet!
Reviews & Comments 5
-
All Comments
-
Your Comments