Chicken with mushrooms in creamy sauce
4 servings
30 minutes
Chicken with mushrooms in creamy sauce is an exquisite dish of French cuisine, impressing with its tenderness and rich flavor. The recipe's origins trace back to European gastronomic traditions where cream is widely used to create soft, harmonious sauces. The combination of tender chicken fillet, aromatic mushrooms, and thick creamy sauce gives the dish depth of flavor and a velvety texture. White pepper and fragrant herbs add subtle spicy notes, while rosemary and nutmeg bring refined spiciness. The dish is perfect for a cozy family dinner or a festive table.
1
Pour oil into the pan, heat it up, and add the mushrooms. Place it on high heat to evaporate the water, especially important if the mushrooms are frozen, as there will be a lot of water.
- Vegetable oil: 1 teaspoon
- Mushrooms: 0.3 kg
2
While the mushrooms are frying, cut the chicken into small pieces. There's no need to fully cook the mushrooms; just lightly sauté them. If there's still a lot of water in the pan, drain it. Add the chicken to the mushrooms, pour in the cream, mix everything, and cover with a lid.
- Chicken breast fillet: 0.6 kg
- Cream 30% fat: 200 ml
3
When the cream starts to simmer slowly — reduce the heat and add spices. The usual spice mix includes: salt, white pepper, rosemary/nutmeg/Provençal or French herbs. Simmer for about 20 minutes (depending on the chicken; it's important not to overcook it, or it will be dry).
- Salt: to taste
- Spices: to taste
