Recipe Chicken with cream sauce and mushrooms : Practical and Delicious

Recipe Chicken with cream sauce and mushrooms : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Chicken with cream sauce and mushrooms. You are currently reading Recipe Chicken with cream sauce and mushrooms : Practical and Delicious. This recipe is the creation of the chef Nagi Maehashi. Recipe Chicken with cream sauce and mushrooms requires 15m, cook 35m and serve 4. Caution: allergy Contains milk and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

There's nothing quite like creamy chicken and mushrooms together. This tastes like a restaurant-quality dish but is so easy to make at home. (See in notes how to make recipe keto-friendly.)

Ingredients:

14 Ingredients

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  1/4 cup extra virgin olive oil
  
  
  


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  4 small (150g each) chicken breast fillets (skin on)
  
  
  


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  600g cream delight potatoes, peeled, cut into 2cm cubes
  
  
  


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  1/2 cup light sour cream
  
  
  


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  50g butter
  
  
  


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  200g Swiss brown mushrooms, sliced
  
  
  


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  2 garlic cloves, crushed
  
  
  


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  1 leek, trimmed, thinly sliced
  
  
  


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  1 cup dry white wine
  
  
  


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  3/4 cup thickened cream
  
  
  


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  2 tsp Dijon mustard
  
  
  


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  1 tsp fresh thyme leaves, plus extra to serve
  
  
  


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  400g green beans, steamed
  
  
  


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  1 tbsp lemon juice
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

7 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 200C/180C fan forced.
  
  
  


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  Step 2
  
  
  
  
  Heat 1 tablespoon oil in a large heavy-based flameproof, ovenproof frying pan over high heat. Season chicken on both sides with salt and pepper. Add to pan, skin-side down. Cook for 3 minutes or until skin is golden. Turn. Transfer pan to oven. Bake for 15 minutes or until just cooked through.
  
  
  


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  Step 3
  
  
  
  
  Meanwhile, place potato in a large saucepan. Cover with water. Bring to the boil over high heat. Boil for 12 to 15 minutes or until tender. Drain. Return potato to pan. Add sour cream. Mash until smooth. Season with salt and pepper. Cover to keep warm.
  
  
  


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  Step 4
  
  
  
  
  Transfer chicken to a plate. Cover loosely with foil to keep warm. Discard excess fat from pan (see note). Melt butter in same pan over medium heat. Add mushroom. Cook, stirring occasionally, for 4 minutes or until golden and just tender. Transfer to a bowl.
  
  
  


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  Step 5
  
  
  
  
  Heat 1 tablespoon of remaining oil in pan over medium heat. Cook garlic and leek, stirring, for 5 minutes or until softened. Add wine. Simmer for 2 minutes. Add cream, mustard and thyme, whisking until smooth.
  
  
  


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  Step 6
  
  
  
  
  Return mushroom, chicken and cooking juices to the sauce. Simmer for 2 minutes or until the chicken is heated through.
  
  
  


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  Step 7
  
  
  
  
  Combine steamed green beans, lemon juice and remaining oil in a bowl. Season. Sprinkle chicken with extra thyme. Serve with mashed potato and beans.
  
  
  

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