Grilled Chicken with Creamy Mush­room Sauce

This recipe fea­tures a ver­sa­tile mush­room sauce that you can also pair with burger patties, steak, and pan-fried pork.

Yummy (Philippines) - - Everyday Recipes -

Serves 4 Prep Time 5 min­utes, plus marinating time Cook­ing Time 1 hour

✔ 4 chicken leg quar­ters ✔ juice from ½ lemon ✔ 2 ta­ble­spoons olive oil ✔ salt and pep­per ✔ chopped pars­ley, to gar­nish

FOR THE CREAMY MUSH­ROOM SAUCE ✔ 1 ta­ble­spoon but­ter ✔ 1 ta­ble­spoon olive oil ✔ 1 ta­ble­spoon chopped gar­lic ✔ 2 ta­ble­spoons chopped

white onions ✔ 1 (198-gram) can whole but­ton mush­rooms, drained and sliced in half ✔ 1 (298-gram) can con­densed

cream of mush­room soup ✔ salt and pep­per ✔ 1 tea­spoon fresh thyme leaves ✔ 2 tea­spoons lemon juice

FOR THE AS­PARA­GUS ✔ 1 ta­ble­spoon olive oil ✔ 1 bunch as­para­gus

spears, washed ✔ salt and pep­per 1 Com­bine chicken, lemon juice, olive oil, salt, and pep­per in a bowl. Mar­i­nate, cov­ered, in the re­frig­er­a­tor for 3 to 4 hours. Bring to room tem­per­a­ture 10 min­utes be­fore cook­ing. 2 Heat a grill pan over medi­umhigh heat. Cook chicken for 12 to 15 min­utes per side or un­til com­pletely cooked. 3 Make the creamy mush­room July/au­gust 2017 sauce: Heat but­ter and olive oil in a saucepan over medium heat. Sauté gar­lic, onions, and mush­rooms. 4 Add mush­room soup and ½ cup wa­ter, mix well, and sim­mer for 2 to 3 min­utes. Sea­son to taste, add fresh thyme leaves, and stir in lemon juice. 5 Make the as­para­gus: Heat olive oil in a pan over medi­umhigh heat. Sauté as­para­gus for 2 min­utes. Sea­son with salt and pep­per. 6 Serve grilled chicken with creamy mush­room sauce and as­para­gus.

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