This mushroom cream sauce with chicken recipe is an easy and healthy option that is not only delicious but also a complete meal, as it contains all food groups. Prepare it any day of the week and enjoy its delightful flavor.
Heat a semi-deep white Jade pot® over medium heat and place the breasts, then season with salt and pepper, cook on the stove for 5 minutes and flip to seal both sides. Cover the white Jade pot® and finish cooking in the oven at 200 °C for 10 minutes.
Remove the breasts from the white Jade pot® and heat again over medium heat on the stove and sauté the onion and garlic for 5 minutes, add the sliced mushrooms and continue cooking for 10 more minutes, until they have lost all the water and are golden on the outside.
Add the carrot, the peppers, and cook for 5 more minutes.
Pour in the whipping cream, chicken broth, thyme, and boil for 5 minutes. Then, add the dissolved cornstarch, cook for 3 more minutes or until it thickens, adjust seasoning, and remove from heat.
Serve the mushroom cream sauce in the same white Jade pot® and add the sliced breasts. Decorate with fresh oregano leaves, freshly ground pepper, and accompany with breadsticks.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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