Creamy Chicken Breast with Mushrooms
Recipe: Creamy Chicken Breast with Mushrooms
Ingredients:
4 chicken breast fillets (approx. 150-200 g per fillet)
300 g fresh mushrooms (sliced)
2 garlic cloves (finely chopped)
1 onion (finely diced)
200 ml heavy cream (cooking cream or cream substitute of your choice)
100 ml chicken broth
50 g Parmesan cheese (grated, optional)
2 tbsp olive oil
2 tbsp butter
1 tsp paprika
Salt and pepper (to taste)
Fresh parsley (chopped, for garnish)
Preparation:
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Prepare the chicken breast:
Wash the chicken breast fillets and pat dry. Season with salt, pepper, and paprika.
Brown the chicken breast:
Heat a large skillet over medium heat. Add olive oil and 1 tablespoon of butter.
Brown the seasoned chicken breast on both sides until golden brown (3–4 minutes each). Remove from the skillet and set aside.
Make the sauce:
In the same skillet, melt the remaining butter.
Add the onions and garlic and sauté until translucent.
Add the mushrooms and stir-fry until softened and lightly browned (about 5 minutes).
Make the sauce:
*Add the chicken broth and cream to the skillet. Bring to a boil, then reduce the heat.
Stir in the Parmesan cheese until melted and the sauce thickens slightly. Season with salt and pepper.
Cook the chicken in the sauce:
Return the seared chicken breasts to the skillet. Cover with the sauce and simmer over low heat for 8–10 minutes, or until the chicken is cooked through.
Serving:
Plate the creamy chicken breast with mushrooms, garnish with chopped parsley, and serve hot.
Serving suggestions:
Side dishes: Mashed potatoes, rice, pasta, or fresh baguette.
Vegetables: Steamed broccoli, green beans, or a fresh salad.
Tips:
For a more intense flavor, stir 1 teaspoon of Dijon mustard into the sauce.
Coconut milk can also be used instead of cream for a lighter or dairy-free version.