A classic French-inspired dish beloved worldwide, adapted with various spices and herbs. This easy and simple recipe uses common ingredients to deliver irresistibly creamy and flavorful chicken.
Cooking Time
60 minutes
Serves
4 people
Ingredients
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Chicken breasts: 4 large (cut into thick slices)
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Olive oil: 2 tablespoons
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Butter: 1 tablespoon
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Onion: 2 medium (finely chopped)
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Mushrooms: 250 grams (fresh, sliced)
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Garlic: 4 cloves (finely minced)
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Chicken broth: 1 cup
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Cooking cream: 1 cup (liquid)
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Dried thyme: 1 teaspoon
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Salt: to taste
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Black pepper: to taste
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Parsley: as desired (fresh, chopped, for garnish — optional)
Preparation Steps
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Season the chicken breasts with salt and black pepper on all sides.
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Heat 1 tablespoon of olive oil in a large non-stick pan over medium-high heat. Add the chicken pieces and cook until golden brown on all sides and fully cooked through. Remove the chicken from the pan and set aside.
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In the same pan, add the remaining olive oil and butter. Add the chopped onions and sauté until soft and translucent.
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Add the sliced mushrooms and stir continuously until they soften and turn light golden.
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Stir in the minced garlic and cook for about 1 minute until fragrant.
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Pour in the chicken broth and let it gently boil for 1-2 minutes.
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Reduce the heat to medium-low, then add the cooking cream.
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If the sauce is too thick, add a little milk or chicken broth to thin it.
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If too thin, simmer on low heat for a few more minutes, stirring occasionally until it thickens.
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Stir in the dried thyme, mix well, and let the sauce thicken on low heat for 3-5 minutes until slightly thickened.
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Return the cooked chicken to the pan and gently coat it with the sauce.
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Taste the sauce and adjust salt and pepper as needed.
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Remove from heat, garnish with fresh chopped parsley if desired.
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Serve hot, ideally with white rice or mashed potatoes.
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