Chicken with Mushrooms and Cream Sauce
Servings: 4
Chicken breast filets cooked in an amazing creamy sauce with flavorful mushrooms—that's really the essence of the simple and delicious dish the French often cook at home.
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Ingredients
- 4 chicken breast filets without skin
- 2 onions or 4 shallots, peeled, minced
- 2 cloves garlic
- 500 gr mushrooms champignons de Paris button mushrooms, washed, sliced
- 250 gr crème fraîche ,30% MF or heavy cream
- 4 tablespoons butter
- 1 tablespoon flour
- 1 tablespoon whole-grain mustard moutarde à l'ancienne
- salt
- pepper
Instructions
Start by preparing ingredients
- Peel and mince the onions and garlic cloves.
- Cut the base of the mushrooms and brush them. Eventually, wash them briefly under tap water without soaking, and dry them with a paper towel. Then slice mushrooms or cut themin 2 or 4 depending of the size.
Start cooking chicken and mushroom separately
- Cut chicken breast fillets into large strips lengthwise or cubes. Season on all sides with salt and pepper. Lightly coat with flour. Tap ro remove any excess of flour.
- Heat 1/3rd of the butter in a pan and briefly fry chicken on both sides until golden. Remove chicken and set aside on a plate.
- Add the remaining butter in the pan. Sauté the minced onion and garlic seasoned with salt and pepper for a few minutes.
- Add mushrooms, and cook for 5 to 10 minutes.
Finish cooking
- Add the chicken back in the pan. Add the tablespoon of mustard and the cram. Combine.
- Cook over medium heat until the chicken is cooked through, but it should not boil.
Notes
Make sure you read the article and cooking notes before you start.