Waterless Cooking Method Platinum Cookware
Utensils: Platinum Gourmet Large Skillet, 2-qt. Platinum Saucepan
Ingredients:
- 2 lbs. chicken breasts
- 3 tbsp. ghee / coconut oil
- 1 large onion, sliced
- 1 package powdered mushroom sauce
- 1/2 small can evaporated milk / coconut milk
- Salt and pepper to taste
Instructions:
- Cut each chicken breast in two and set aside.
- Preheat the large waterless skillet on medium heat until a drop of water beads and rolls around.
- Add ghee/ coconut oil and let it melt. Add the chicken breasts and cook until golden brown, maintaining medium heat. Do not cover the skillet while frying.
- In a separate 2-qt. waterless saucepan, add the powdered mushroom sauce and two cups of water. Stir well.
- Reduce the heat to low and let the sauce simmer for 5 minutes.
- Remove the chicken from the skillet and transfer it to the saucepan with the mushroom sauce.
- Add the sliced onion and cook until transparent.
- Stir in the evaporated milk mixed with one cup of water and season with salt and pepper to taste.
- Cover and turn to low heat. Cook for 30 minutes.
- Serve hot.
This version of the recipes ensures that the natural moisture from the ingredients is retained, enhancing flavor and nutrition while minimizing the need for added water.
Platinum Cookware used in this recipe:
Platinum Gourmet Skillet
