Found an aged cheddar with black truffle at Costco. I was inspired to make a creamy mushroom sauce with it for pasta & chicken.
Spouse better get home soon cuz it smells amaaaazing in here.
I’ll write down what I did later since I didn’t use a recipe. #CoSoCooks
So..
8-12oz mushrooms. your choice. I used white button. slice them.
1-2 golf ball size white onions or scallions. I didn’t have scallions so onions sufficed. Mince.
A few sprig Fresh or dried thyme.
2-6 cloves garlic. Minimum 2, max your choice.
Chicken stock about 1-1/2 cups
A few Tbsp cream if you want.
1 Tbsp butter
A few Tbsp oil your choice
2 chix breast.
1-2 tbsp Flour? I dunno your choice.
Salt/pepper chix breast unless you’re a heathen.
Add Tbsp of oil in pan. Once hot add chix. Cook until done. Remove chicken. Add onion, garlic, thyme, mushrooms & 1 tsp salt. Scrap up tasty bits as it cooks. Cook until pan is nearly dry.
Add flour. Mix & cook til flour is no longer noticeable. Add chix stock. Cook for 5+ minutes or so, stirring to make it more gravy-like. Add a dash of cream. Set to low temp until service.
Slice chix brst & either add to sauce or on side.
Serve with pasta.
@annamuneca what level of heat do you cook it on? My partner cooks everything on low for a long time because the meet is more tender that way. What's your choice? I do know how to make gravy. It's something my Southern grandmother taught me. Of course she made the Southern version which is red eye gravy in which you put a bit of coffee in it.
@AlbertCashiersCousin I cooked the chicken on 8/10 heat and the sauce more like 7/10 before turning down to low. Our stovetop is finicky sometimes. Spouse tends to cook everything on high 🤦🏻♀️
Oh shit forgot the truffle cheese!
After adding stock sprinkle 3-4oz shredded parm or whatever cheese into sauce. I used an aged cheddar with black truffle.