Chicken fillet with mushrooms and cream
4 servings
45 minutes
Chicken fillet with mushrooms and cream is a refined dish of European cuisine that combines the tenderness of chicken meat with the rich aroma of mushrooms soaked in creamy sauce. Its roots trace back to the gastronomic traditions of France and Italy, where creamy sauces are an integral part of cooking. The rich flavor of the dish unfolds through the combination of garlic, cheese, and Provençal herbs that add sophistication. The creamy texture of the sauce makes it an ideal complement to pasta, potatoes, or rice, creating a cozy and warming dinner. The simplicity of preparation combines with restaurant quality, making it an excellent choice for a family dinner or romantic evening.
1
Cut the chicken fillet into large pieces and the mushrooms into slices. Place the chicken and mushrooms in a pan and sauté in butter.
- Champignons: 8 pieces
- Chicken fillet: 1 kg
- Cream 10%: 350 ml
- Cheese: 300 g
- Parsley: to taste
- Provencal herbs: to taste
2
While the chicken and mushrooms are frying, we prepare the cream. For this, we crush garlic in a deep plate, grate cheese into it, add finely chopped parsley, pour in the cream, add some Provencal herbs, and mix.
- Garlic: 4 cloves
- Cheese: 300 g
- Parsley: to taste
- Cream 10%: 350 ml
- Provencal herbs: to taste
3
After the chicken and mushrooms are cooked, we drain the released juice and pour in cream, simmering on low heat for another 10 minutes.
- Cream 10%: 350 ml