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Poultry tenderloin in mushroom sauce

Poultry tenderloin in mushroom sauce; chicken or turkey also have sirloin and today we will use it to prepare this delicious recipe.

It is not difficult to find the tenderloins in the butcher shop but if you do not find them with using solved breast. It is juicy and accompanied with a little rice or vegetables is a unique dish perfect for any day. No need to worry about wine as alcohol evaporates so children can also eat it.

Try this recipe, it is a different way to consume chicken, they will not always be grilled steaks, we can also make a simple and rich stew.

Poultry tenderloin in mushroom sauce
Poultry tenderloin in mushroom sauce

Author:
Cuisine: Spanish
Type of recipe: Meat
Rations: 4
Preparation time:
Cooking time:
Total time:
Ingredients
  • 550 gr of chicken tenderloin or turkey
  • 150 gr of laminated mushrooms can
  • 200 gr of white wine
  • 200 gr water
  • 1 small onion
  • 1 teaspoon cornstarch
  • 40 gr olive oil
  • flour
  • 1 clove of garlic
  • chopped parsley
  • salt
Preparation
  1. Cut the sirloin into strips and salt.
  2. Drain the mushrooms very well.
  3. Peel the garlic and chop it finely.
  4. Heat the oil 2 minutes at 120° speed 2.
  5. Put the mixing trowel and brown the floured sirloin strips 2 minutes at 120° speed 2. Take out and book.
  6. Add the chopped garlic and onion and brown 3 minutes at 120° speed 2.
  7. Pour the mushrooms and brown 4 minutes at 120° speed 2.
  8. Add the strips of sirloin, parsley, wine, water and a little salt and cook 15 minutes at 120° speed 2 without the stopper so that alcohol evaporates and thickens the sauce.
  9. If you like that the sauce is a little thicker you can add the cornstarch and program 1 minute at 120 º speed 2.
Notes
This sirloin that I used was chicken from corral but if it is normal chicken with 7-8 minutes it will be left over.

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