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Creamy Mushroom Sauce with Buttered Rosemary Chicken
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Creamy Mushroom Sauce with Buttered Rosemary Chicken

40 minServes 2Nutri-Score C€€
from @byolyvv68 imports1 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • chicken breast (sliced into fillets)Meat400 g
  • butter (divided)Dairy40 g
  • rosemary (fresh sprigs)Produce2 pieces
  • mushrooms (sliced)Produce300 g
  • onion (finely chopped)Produce1 piece
  • garlic (minced)Produce2 pieces
  • cooking cream (light cream)Dairy200 ml
  • parmesan (grated)Dairy30 g
  • olive oilPantry15 ml
  • saltSpices3 g
  • black pepper (ground)Spices2 g
  • potatoes (peeled, for mashing)Produce600 g

per serving

Nutrition

893kcal

Carbs
51 g
Proteins
53 g
Fat
53 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Saucepan
  • Potato masher

step by step

Method

  1. Cook the potatoes

    • Peel and cut the potatoes, then boil them in salted water until tender.
    • Mash with a little butter and season to taste.
    Step 1

  2. Sear the buttered chicken

    • Season the chicken with salt and pepper.
    • Melt half of the butter with the olive oil in a frying pan and sear the chicken until golden and cooked through.
    • Add the rosemary sprigs and baste the chicken with the foaming butter, then set aside.
    Step 2

  3. Sauté the mushrooms

    • In the same pan, melt the remaining butter and cook the onion until soft.
    • Add the mushrooms and cook until golden and their moisture has evaporated.
    • Stir in the garlic and cook until fragrant.
    Step 3

  4. Make the creamy sauce

    • Pour in the cream and bring to a gentle simmer.
    • Stir in the grated parmesan and season with salt and pepper.
    • Simmer until the sauce thickens slightly.
    Step 4

  5. Serve

    • Return the chicken to the pan and coat with the mushroom sauce.
    • Serve with the mashed potatoes.
    Step 5
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