![]() Place baked crust on a baking sheet top with chicken and mushrooms. ![]() Whisk cream, eggs, 1/4 cup grated Parmesan cheese, 2 tablespoons parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.Add mushrooms, garlic, rosemary, and 1 pinch salt cook and stir until mushrooms are tender and juices evaporate, about 8 minutes. Cook and stir shallot in the hot butter until beginning to soften, about 2 minutes. Reduce heat under skillet to medium-low add 2 tablespoons butter.Heat olive oil in a heavy large skillet over medium heat cook and stir chicken just until brown, about 2 minutes per side.Remove from oven and cool to room temperature. Remove crust from oven and brush egg white onto the crust, to seal. Bake in the preheated oven for 10 minutes.Mix crushed crackers and melted butter together in a bowl press into the bottom and up the sides of a 9-inch springform pan. ![]()
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