The chicken is seasoned with chicken bouillon powder and pepper, then coated with flour and fried in safflower oil or your preferred oil.
In a pot with enough oil, the chicken is fried until golden brown and placed on paper towels to remove excess oil, then set aside.
In the blender, add the onion, garlic, thyme, and two tablespoons of all-purpose flour with one cup of liquid chicken bouillon, and blend well.
The mushrooms are fried until softened, then the blended mixture is added and sautéed well until thickened, and the chicken is added to absorb the flavor.
Worcestershire sauce and Maggi are added along with the pepper, chicken bouillon, and butter to integrate everything and finish cooking the chicken.
This dish can be served with white rice or mashed potatoes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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