Victoria Cherniag Ruiz

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Victoria Cherniag Ruiz

Chicken with Mushroom Cream Sauce

Name: Chicken with Mushroom Cream Sauce
Prep time: 45 min
Cook time: 45 min
Yield: 4
Cuisine: Internacional
Ingredients: 3 shallots, chopped; 2 cloves garlic; 2 tablespoons oil; 1 tablespoon butter; 4 chicken breasts; 2 cups mixed mushrooms, chopped; 1 1/4 cups chicken soup; 1/4 cups cream; parsley, (to decorate)

45 mins

Low

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Victoria Cherniag Ruiz

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A rich and simple recipe to prepare chicken breasts, accompanied by a creamy mushroom sauce.

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Ingredients

4 portions

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3 shallots, chopped
2 cloves garlic
2 tablespoons oil
1 tablespoon butter
4 chicken breasts
2 cups mixed mushrooms, chopped
1 1/4 cups chicken soup
1/4 cups cream
parsley, (to decorate)

Preparation

Cut the echalots and garlic into very small pieces. Put butter and oil in a skillet over medium-low heat. Season the chicken breasts with salt and pepper. Add the chicken breasts to the pan and cook for 3 minutes on each side, until golden brown. Reserve the chicken on a plate.

In the same pan, add the echalots and cook for 3 to 5 minutes, until smooth. Add the mushrooms and garlic and cook another 3 minutes.

Put the chicken broth in the pan with the mushrooms (slow fire) and wait for it to boil. Return the chicken to the pan. Cover and let it cook for 10 minutes.

Uncover the pan and remove the chicken. Put it on a plate covered with aluminum foil to keep it warm. Cook the mushrooms and the liquid left in the pan for 8-12 minutes. Season with salt and pepper. Add 4 tablespoons of cream to the sauce and return the chicken. Cook another 1-2 minutes. Serve immediately sprinkled with parsley.