Video Transcript

Hey, my name is Jared, but when I'm in the kitchen having fun cooking up some shrooms I'd like for you to call me Chef Jared. I'm going to use these awesome oyster mushrooms to show you how to make chicken in cream sauce with nutmeg and mushrooms. Now believe it or not these amazing mushrooms grew out of a box just like this. It only takes ten days. That's what we do at Back to the Roots, we give you mushroom kits and other things to help you grow your own food right at home. I'm just going to cut the end off like that, run the knife through the tips. I'm going to use the stems and everything. These things are super fresh. You can't get mushrooms any fresher than this. They're going to taste amazing. To the mushrooms I'll add some shallots, white onion, garlic, cream, Parmesan cheese and a little sprinkle of nutmeg. I'm going to add some oil. My favorites is pure olive oil, a few tablespoons so I can brown that chicken up first, get that oil moving around the pan, let it heat up because I want to hear it sizzle, please where's the sizzle, nice. That helps trap those juices in the chicken, give it a couple minutes on each side, brown it up, pull it out of the pan and make the sauce. So I'm pressing on my chicken pieces, they feel pretty firm so I know they are cooked mostly through. I'm going to pull them out, make the mushroom sauce and throw the chicken back in to finish it off for the last couple minutes. Alright, a quarter stick of butter, swirl that around, let it melt. I didn't even clean the pan because it's going to have a lot of flavor, garlic, just two little cloves, some white onion, barely a quarter, just add a little flavor and a shallot. Everything is pretty finely chopped, make a nice little sauce, a little browning of the veg in there. I'm going to add the shrooms right in, about two cups of finely chopped mushrooms, mix them around, cook them down for another two minutes, then I'm going to add a little bit of half and half or cream to really bring that sauce about. Now that the mushrooms have cooked down, throwing the chicken breast back in, quarter cup of half and half. You can also use cream or whole milk or soy cream or some alternative, mix that around, of course a little bit of salt and pepper for flavor, maybe a teaspoon of each and one last ingredient. I've got about a teaspoon of nutmeg here. It's kind of a spicy sweet flavor that is often used in creamy dishes to add some complexity. I'm just going to sprinkle that in, stir it around and it's going to be ready to eat. Now I topped it with a little bit of fresh parsley and Parmesan cheese for flavor. It's taster time. The chicken is perfectly cooked, not too dry and of course those delicious mushrooms and a little bit of nutmeg flavor coming in there as well. My name is Jared but you can call me Chef Jared and this is how you make chicken in cream sauce with nutmeg and mushrooms.