JBClaypool
Assistant Cook
qty=4 servings
Here are my ingredients (measurements are in the general range):
Broth/stock (chicken stock)
Butter
Cream (heavy)
Flour
Garlic, chopped
Marsala wine
Mushrooms, sliced
Olive oil
Onion, diced
Salt & pepper
Here are my steps:
Melt butter to hot saute pan
Add onions and mushrooms 2-3 min
Add garlic 30 sec
Deglaze with wine and chicken stock 1 min
Add roux (clar butter + flour), whisk well 1 min
Add cream & return the chicken back into the sauce 2-2 1/2 min
Should I move the "roux" step earlier? I think that whisking at the point I have it won't inhibit flavor infusion. Thoughts?
Here are my ingredients (measurements are in the general range):
Broth/stock (chicken stock)
Butter
Cream (heavy)
Flour
Garlic, chopped
Marsala wine
Mushrooms, sliced
Olive oil
Onion, diced
Salt & pepper
Here are my steps:
Melt butter to hot saute pan
Add onions and mushrooms 2-3 min
Add garlic 30 sec
Deglaze with wine and chicken stock 1 min
Add roux (clar butter + flour), whisk well 1 min
Add cream & return the chicken back into the sauce 2-2 1/2 min
Should I move the "roux" step earlier? I think that whisking at the point I have it won't inhibit flavor infusion. Thoughts?