Usuba
Chicken Fillet with Mushrooms in Cream Sauce
A delicate dish made from chicken fillet and mushrooms, stewed in a creamy sauce. The mushrooms are sautéed until the moisture evaporates, then chicken and cream are added to them. The dish is cooked on low heat with aromatic spices until the chicken is fully cooked.
- Total
- 30 min
- Standard serving
- 283.7 g
Ingredients
Total 6
Instructions
- 1
Step 1
Pour oil into a pan, heat it and add the mushrooms. Place on high heat to evaporate the moisture. This is especially important if you're using frozen mushrooms — they release a lot of water.
- 2
Step 2
While the mushrooms are frying, cut the chicken into small pieces. Do not cook the mushrooms until fully done — lightly fry and stew them. If there is a lot of liquid left in the pan, drain it.
- 3
Step 3
Add the chicken to the mushrooms, pour in the cream, stir and cover with a lid.
- 4
Step 4
When the cream begins to simmer slowly, reduce the heat and add spices: salt, white pepper, rosemary, nutmeg, or Provençal herbs to taste.
- 5
Step 5
Simmer over low heat for about 20 minutes. Watch the chicken carefully — do not overcook it, otherwise it will become dry. The dish is ready when the chicken is completely cooked through.
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