saucy – My Whisk and I

Saucy Chicken

April 3, 2023April 1, 2023by Karen ClaassenLeave a Comment

200g bacon, diced
4 chicken breasts, skin removed
125ml flour
60ml panko breadcrumbs
5ml salt
60ml vegetable oil
60ml butter, cubed
60ml flour
625ml chicken stock
80ml milk
10ml Worcestershire sauce
5ml onion powder
5ml dried tarragon
2,5ml salt

Place a heavy-bottom saucepan on medium heat.
Add the bacon and cook until crispy and browned. Remove from the pan.
Place the chicken breasts on a flat surface and halve them horizontally so that you have 8 thin chicken portions.
Mix the flour, breadcrumbs and salt together in a shallow dish.
Coat the chicken generously with the flour mixture.
Pour the vegetable oil into the saucepan and allow it to warm up.
Fry the breasts for 3minutes per side, remove from the saucepan and set aside.
Remove the oil from the saucepan and wipe it clean with paper towel.
Now add the butter and allow to melt over medium-high heat.
Sprinkle in the flour and stir around until it forms a paste. Cook for one minute while stirring.
Gradually pour in the chicken stock and milk and whisk continuously.
Now add the Worcestershire sauce, onion powder and tarragon.
Reduce the heat to a simmer and add the chicken back into the sauce.
Sprinkle over the bacon and simmer for 5 – 10 minutes.
Serve the chicken and the sauce on creamy mashed potatoes.

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Easy Béarnaise Sauce for steak

May 27, 2021May 23, 2021by Karen ClaassenLeave a Comment

There is nothing like a good, well cooked steak except when it has the perfect sauce to go with it and a classic Béarnaise sauce is always a winner. This is an easy version of the classic that will not split but will deliver on taste.

25g butter
1 small onion, very finely chopped
5ml white wine vinegar
100g crème fraîche
5ml Dijon mustard
2,5ml capers, chopped
a small handful of fresh parsley, chopped

Melt the butter in a small saucepan over a medium heat.
Add the chopped onion and gently cook for 5 minutes.
Add the white wine vinegar and cook for another 2 minutes.
Remove the saucepan from the heat and stir in the crème fraîche, mustard and capers.
Serve on a well cooked sirloin steak.

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Chicken in Mushroom Sauce

May 5, 2021April 28, 2021by Karen ClaassenLeave a Comment

This creamy mushroom sauce adds richness to an otherwise very lean meat and transforms quick and ordinary to extraordinary and delicious.

4 – 6 chicken breasts
45ml butter
15ml vegetable oil
250g mushrooms, sliced
4 cloves of garlic, minced
15ml thyme leave (or 5ml dried)
45ml white wine
250ml cream
125ml parmesan cheese, grated

Cut the chicken in half horizontally so that you have 2 very thin breasts.
Season the chicken on both sides with salt and pepper.
Put a heavy bottom pan onto medium-high heat, add 30ml butter and the oil and cook the chicken until golden – about 3 minutes per side.
Remove the cooked chicken, cover and keep warm.
Turn the heat onto high and add 15ml butter.
Add the mushrooms and cook for about 5 minutes – you want caramelised, golden brown mushrooms.
Now add the garlic and thyme and cook for another minute.
Deglaze the pan by pouring in the wine and scraping the bottom of the pan with a wooden spoon to get all the caramelised bits to come loose.
Turn the heat down to medium and the cream. Simmer for 3 minutes or until the cream thickens slightly.
Add the parmesan to the sauce and season well with salt and pepper.
Return the chicken to the pan and warm through for about 2 minutes.
Serve the chicken breast on rice, mashed potato or couscous, with lashings of the mushroom sauce.