Fried chicken with mushroom sauce
2 servings
30 minutes
Fried chicken with mushroom sauce is a refined dish of European cuisine that combines tender meat and rich creamy sauce. This combination has roots in traditional French recipes where mushrooms are often used to add depth of flavor. Juicy chicken breast is fried to a golden crust and complemented by a velvety sauce made from mushrooms, cream, and Dijon mustard, creating a harmony of flavors. A garnish of airy couscous and fresh arugula with lemon dressing adds freshness and lightness. This dish is perfect for both a cozy dinner and a festive event, highlighting the elegance and simplicity of European gastronomic traditions.
1
Boil salted water in a saucepan. Chop garlic finely and slice mushrooms thinly.
- Garlic: 1 clove
- Button mushrooms: 120 g
2
Fry the chicken breast until cooked
- Chicken breast: 360 g
3
Add couscous to boiling water and cook for 8-10 minutes until ready. Drain the water through a sieve as the couscous cooks.
- Couscous: 80 g
4
Pour sunflower (olive) oil into a preheated oven. Sauté mushrooms and garlic for 3 minutes. Then add half a glass of water, cream, and mustard to the mushrooms. Season with salt and pepper.
- Button mushrooms: 120 g
- Garlic: 1 clove
- Cream: 60 g
- Dijon mustard: 10 g
5
Cut the lemon in half. In a bowl, mix arugula with lemon juice and a little olive (sunflower) oil, season with salt and pepper.
- Lemon: 1 piece
- Rocket (arugula): 60 g
6
