Creamy mushroom chicken
Succulent chicken breast and earthy chestnut mushrooms are gently simmered in a silky crème fraîche and garlic sauce infused with fresh parsley. Served alongside tender broccoli, this dish offers a wonderful balance of richness and freshness. Enjoy hot straight from the pan.
Ingredients
- Olive Oil20 ml
- Chicken stock150 ml
Instructions
5 steps- 1
Heat the spray oil in a non-stick frying pan, add the chicken breasts and fry for about 10 minutes, or until well browned on both sides. Set aside.
- 2
In the same pan, add a little more oil and fry the onion for 2-3 minutes, or until translucent. Add the garlic and fry for another 1-2 minutes. Add the mushrooms and fry until golden-brown. If they start to stick, stir in a little stock.
- 3
Return the chicken to the pan and stir in the stock. Bring to the boil. Cover with a tight fitting lid, lower the heat and simmer for 12-15 minutes, or until the chicken is cooked through. Season with salt and pepper.
- 4
Meanwhile, cook the broccoli in boiling salted water until tender.
- 5
Stir the crème fraîche and parsley into the sauce and serve immediately with the broccoli.
Nutrition
1 serving ≈ 350 g
Nutrition values are estimates. - means data is unavailable.
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