Chicken cream is a delicious main dish prepared with mushrooms and chicken breast dipped in a delicate cream.
Chicken cream is a very simple dish to realize that lends itself well to be accompanied with rice pilaf and then become a tasty main dish. Chicken cream can also be served with potatoes or vegetables according to your taste.
Chicken cream is a different preparation from the usual chicken which earns success among your children.
- Chicken breast 600 g
- Butter 70 g
- Extra virgin olive oil 2 tablespoons
- 00 flour 20 g
- Fine salt q.s.
- black pepper q.s.
- Garlic 1 clove
- Dry white wine 1 glass
- Chicken broth 500 ml
- Liquid fresh cream 250 ml
- Mustard 2 tsp
- Thyme q.s.
- mushrooms 400 g
- white onions 1
First you cut the chicken (1) into cubes, then peel and chop the onion and the’garlic, then put them in a saucepan along with 30 grams of butter and 2 tablespoons of extra virgin olive oil and left to dry slowly over low heat for 10-15 minutes. Then add the chicken to the pan (2); brown it for 10 minutes on all sides, then season with salt and pepper. Clean mushrooms (see how to do here), cut them in half (3), add the chicken and cook for 5 minutes stirring occasionally.
Immediately after, add the white wine (4) and let it cook on low heat. Meanwhile, put 40 grams of butter in a saucepan and when melted together 20 grams of flour (5); stir until the mixture is colored beige, add 500 ml of chicken soup (6) and let thicken over low heat.
Combined with the compound obtained the chicken with mushrooms (7), mix the ingredients thoroughly, then add the mustard (8), the fresh cream (9) and then cook for a few more minutes, until the sauce is not thick. Turn off the heat, add a few leaves of fresh thyme and serve the chicken to the hot cream.