Chicken Sauté with Mushrooms

On an auto show weekend I went to meet my friend after a long time. She had invited me to a Lebanese restaurant, and Lebanese cuisine is one of my favorites’ among many others.  We ordered for Chicken Sauteed and the description in the menu card for this course was displayed something as “Chicken sauteed with mushrooms in a spice mixture…….”.  When it was bought in to our table, it looked heavenly and the aroma from the sauce wanted to make you eat more and more. The moment I tasted, it was more delicious than I initially taught. After I got back home, I searched for Lebanese chicken sauté recipe online and I found many versions. So, I decided to create my own signature recipe for chicken sauté. I enjoyed creating it, but still experimenting…..

Total preparation time: 35 – 40 min

Ingredients

250 gms of Chicken

100 gms of diced Portobello mushrooms

½ cup Buttermilk

2 tsp. of minced garlic

½ tsp. of ground black pepper

4 tsp.  cup olive oil

3 tsp. lemon juice

½ tsp. lemon zest

2 tsp. of dried/ fresh parsley or cilantro

Salt to taste

Procedure

●     Marinade chicken for 20 minutes with buttermilk, 1/4th tsp. of ground pepper powder and 1/4th tsp. of salt

●     In a skillet, heat 2 tsp. of olive oil. Pour the chicken marinade into hot oil. Sautee for 10 to 15  minutes

●     In a separate bowl whisk remaining 2 tsp. of olive oil, minced garlic, lemon juice, lemon zest, parsley or cilantro and 1/4th tsp. of pepper powder. Pour  the zesty lemon sauce over chicken

●     Cook chicken for 20minutes more until the liquid evaporates.  Now add diced mushrooms. Adjust salt to taste. Sautee another 2 to 3 minutes. Don’t allow mushrooms to over cook

●     Toss in parsley or cilantro and serve hot