4 Boneless Pheasant or Chicken Breast
2 tbsp. Butter or Olive Oil
12 Oyster mushrooms, cut in quarters
2 green onions, fine chopped
1 garlic glove-or more , minced
1cup (250 ml) good chicken stock
1 tbsp cornstarch
_ cup (125 ml) plain yogurt
1 cup (250ml) frozen peas or snow peas
fresh thyme, rosemary, salt & freshly ground black pepper for seasoning.
Preparations:
1. Pound the breasts to flatten slightly. In a heavy skillet, melt the butter
or butter-olive oil mix over med. heat, sauté meat until browned on
both sides. Sprinkle with salt & pepper and set aside.
2. Reheat sauté pan, add small amount of butter or oil and sauté first
the onions, add the garlic and than the carrots and at last min. the mushrooms.
Sprinkle all your herbs over the vegetables , add the stock, bring to a simmer,
scraping all sides of the pan.
3. Stir cornstarch into the yogurt & add to the sauté pan. Now place
the pheasant or chicken breast into the sauce and let simmer for 5-8 min.
4. At this time add the snow peas or frozen peas and simmer for 2 more min.
This meal could be served with a blend of long grain rice & wild rice.
A glass of White Burgundy but also a Merlot could make this a very special
meal.
Bone Appetite!
Chef Georg.
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