I always keep my eyes peeled for new recipes to try, even when I’m just casually bloghopping. Among the recipes that I knew I had to taste was the Sassy Chicken and Mushrooms in Sour Cream from In Our Kitchen who in turn, modified it from Pinoy Cook. Chicken, mushrooms and sour cream? What’s not to like?
Seeing how simple the recipe was, I knew it had bento potential. For one, chicken breast fillets are among my bento freezer staples. Plus, I knew I had a can of mushrooms stashed away and a tub of sour cream in the fridge. Time to experiment!
â€¢ Sassy Chicken and Mushrooms in Sour Cream. Experiment was a relative success. Not a total one because I’m stupid and burned the garlic. Because I was trying to port the recipe to bento proportions, I opted to use chopped spring onions instead of using a quarter of an onion. Forgetting it burns quicker, I took my eyes off the pot to reheat a block of frozen rice, only to return to burnt garlic and onions.
Parts of the dish ended up with a burnt taste. The parts that escaped that burnt taste however, was delicious. It was creamy without being overly rich and cloying. The sour part of the sour cream was delicate and not overpowering at all. The mushrooms and the chicken complemented each other. The original recipe calls for straw mushrooms but since I only had button on hand, that’s what I used instead.
1 chicken breast fillet, cut into bite-sized chunks
1 Tbsp butter
1 Tbsp chopped onion
1 clove garlic, minced
2-3 Tbsp button mushrooms, keep whole if small, quarter if large
1 Tbsp sour cream
salt and pepper to taste
1. Melt butter in pan. Add chicken and stir-fry until lightly browned. Remove chicken piece.
2. SautÃ© garlic and onions. Add mushrooms and chicken.
3. Add sour cream and sautÃ© until well-blended.
â€¢ Rice with steamed asparagus accents
â€¢ Peeled lychees and cherry tomatoes.