白汁蘑菇雞柳飯 Chicken fillet and mushrooms in white sauce

懶人簡易菜, 卻非常美味啊! 白肉配白汁是理想組合。香草方面, 選用Italian seasoning, Oregano, Parsley, 甚至Thyme都很夾。但食譜用的卻是Dill(蒔蘿), 氣味很獨特, 清清地不會太霸道。很適合配海鮮和味道淡淡的雞柳。


材料(4人份量):
澳洲無荷爾蒙雞柳 約10條 斜切出幼條(用1茶匙鹽, 少許白胡椒粉, 少許粟粉, 1湯匙初榨橄欖油略醃)
薯仔 1個切細粒
白蘑菇, 啡蘑菇各一盒 切厚片
蒔蘿(Dill) 1湯匙
黑椒碎, 鹽 少量
牛油 1件
忌廉(wipp cream) 200ml
水 半碗
麵粉 3湯匙

熱pan, 放入牛油, 麵粉, 攪拌至無粒粒粉

倒入忌廉和半碗水, 之後薯仔粒, 蘑菇, 灑上鹽。蓋上, 較細火煮5分鐘或薯仔夠腍

開蓋, 轉中大火, 放入雞柳, 黑椒碎, 少許鹽和一湯匙Dill, 攪勻, 煮數分鐘。熄火。白汁稍為有一㸃杰身

上碟再曬一㸃黑椒碎, 拌飯拌意粉, 麵包勻可。使用忌廉比鮮奶做白汁相對香濃, 很美味啊！

Ingredients(4 servings):

Aus Chicken fillet 10 pc (sliced), marinate with ground white pepper and 1 teaspoon salt, 1 teaspoon corn starch, A tablespoon extra virgin olive oil)

1 potato (cut into small cubes)

White and brown button mushrooms 1 pack each(sliced)

1 tablespoon Dill herbs

Some salt and pepper

A knob of butter

200ml wipp cream

1/2 bowl of water

3 tablespoons of flour

Method:

1. Low heat, add butter and flour. Mix well without lumps.

2. Add wipp cream and half bowl of water, then potato cubes and sliced mushrooms. Season with a bit salt. Cover and simmer for 5 mins.

3. Turn to medium heat, add chicken fillet, salt, pepper and Dill. Cook for a few mins more.

4. The sauce should be a bit thick and rich.

5. Season with extra pepper, serve hot.