Main Ingredients:
Chicken breast: 650g.
Auxiliary Ingredients:
Mushrooms: 250g; Onion: 1; Chicken broth: 1/2 block; Butter: 250ml; Boiling water: 300ml; Butter: 2 tablespoons; Cornstarch: 1 teaspoon.
Seasonings:
Black pepper powder: appropriate amount; Salt: appropriate amount; Garlic: 2 cloves.
Taste: creamy; Cooking method: pan-fried; Time: 30 minutes; Difficulty: ordinary.
Detailed Steps for Pan-fried Chicken Nuggets with Mushroom Sauce
Cut chicken breast into 1-2cm thick slices and marinate with salt and black pepper powder for 10-15 minutes.
Dice the mushrooms.
Dice the onion and mince the garlic.
Dissolve the chicken broth in boiling water to make chicken broth and set aside.
Preheat the oven to 150 degrees. Heat 1 tablespoon of butter in a pan and add the chicken nuggets.
Fry each side for 2 minutes until browned.
Transfer to a baking dish and bake for 10-15 minutes.
Heat 1 tablespoon of butter in a pan over medium heat and sauté the onion and garlic until soft.
Add the diced mushrooms and stir-fry for 4-5 minutes.
Turn up the heat, pour in the chicken broth and cook for about 3 minutes until the chicken broth is reduced by half.
Reduce the heat, pour in the butter and stir while cooking for about 2 minutes.
Mix 1 tablespoon of cornstarch with 1 tablespoon of water to make a slurry, pour it into the pan and stir for about 1 minute until the sauce thickens. Season with salt and black pepper powder to taste.
