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Creamy Mushroom Chicken
Plat

Creamy Mushroom Chicken

35 minPour 4Nutri-Score C€€
par @cook.withrosie7 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • chicken breasts (sliced into thin cutlets)Viandes600 g
  • olive oilÉpicerie15 ml
  • butterProduits laitiers30 g
  • onion (finely chopped)Fruits et légumes1 morceau
  • garlic (crushed)Fruits et légumes3 morceaux
  • mushrooms (sliced)Fruits et légumes400 g
  • thyme (leaves picked)Épices2 g
  • double creamProduits laitiers200 ml
  • chicken stockÉpicerie100 ml
  • parmesan (finely grated)Produits laitiers40 g
  • saltÉpices3 g
  • black pepper (freshly ground)Épices2 g
  • parsley (chopped)Fruits et légumes10 g

par portion

Nutrition

386kcal

Glucides
6 g
Protéines
37 g
Lipides
24 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Saladier

pas à pas

Préparation

  1. Season and sear the chicken

    • Season the chicken breasts with salt and black pepper.
    • Heat the olive oil in a frying pan over medium-high heat.
    • Sear the chicken until golden and cooked through, then set aside.
    Étape 1

  2. Soften the onion and garlic

    • Melt the butter in the same pan.
    • Add the onion and cook until soft and translucent.
    • Stir in the garlic and cook until fragrant.
    Étape 2

  3. Cook the mushrooms

    • Add the mushrooms and thyme to the pan.
    • Cook until the mushrooms are golden and their liquid has evaporated.
    Étape 3

  4. Build the creamy sauce

    • Pour in the chicken stock and let it reduce slightly.
    • Stir in the double cream and parmesan.
    • Simmer until the sauce thickens.
    Étape 4

  5. Finish and serve

    • Return the chicken to the pan and spoon the sauce over it.
    • Warm through, scatter with parsley and serve.
    Étape 5
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