Name: Chicken with Creamy Mushroom Sauce
Prep time: 55 min
Cook time: 35 min
Yield: 4
Cuisine: Internacional
Ingredients: 4 tablespoons butter, (for the sauce); 1/4 onions, finely chopped (for the sauce); 1 clove garlic, finely chopped (for the sauce); 2 tablespoons flour, (for the sauce); 4 cups Santa Clara® whole milk, fried (for the sauce); 1 cup white button mushrooms, (for the sauce); 1/2 teaspoons salt, (for the sauce); 1/4 teaspoons pepper, (for the sauce); 1 pinch nutmeg, (for the sauce); 1 tablespoon butter, (for the mushrooms); 1/2 cups white button mushrooms, thickly sliced; 3 tablespoons white wine, (for the mushrooms); 1 pinch salt, (for the mushrooms); 4 chicken breasts, skinless and boneless; 4 pinches salt, (for the breasts); 2 pinches pepper, (for the breasts); 4 teaspoons vegetable oil

Preparation

20 mins

35 mins

Low

For the sauce, in a small pot, heat the butter over low heat and sauté the onion and garlic, add the mushrooms and cook for two minutes. Add the flour and cook until it takes on color. Incorporate the Santa Clara whole milk and cook over low heat, stirring constantly for 20 minutes or until it thickens. Season and cool slightly, then blend until it becomes a smooth sauce. Set aside. For the mushrooms, melt the butter in a pan over low heat and sauté the mushrooms for 4 minutes. Add the white wine all at once and let the liquid reduce almost completely. Season and set aside.