Mushroom Chicken

Tender chicken pieces, seared for a golden crust, simmered in a creamy mushroom sauce. The cooking juices deglazed with white wine provide a deep umami flavor that perfectly coats the meat.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 514
• Protein: 39 g
• Carbs: 12 g
• Fat: 30 g

Ingredients

• 600 g Chicken cutlet ( cut into large cubes )
• 500 g Button mushroom ( sliced )
• 2 piece Shallot ( finely chopped )
• 2 piece Garlic ( minced )
• 100 ml Dry white wine
• 200 ml Cream
• 2 tbsp Wheat flour
• 30 g Minimum butter sweet
• 2 tbsp Extra virgin olive oil
• 2 tbsp Flat-leaf parsley ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 200 ml Chicken broth

Instructions

1. Preparation of elements

   Cut the chicken breasts into regular large cubes. Clean the mushrooms and slice them thickly. Finely mince the shallots and garlic.

2. Searing the poultry

   In a sauté pan, heat olive oil and butter. When the butter foams, sear the chicken over high heat. The meat should be well browned on all sides. Remove the chicken and set aside.

3. Cooking the mushrooms

   In the same pan, toss in the mushrooms. Let the vegetation water evaporate completely until they start to brown and slightly stick to the bottom of the pan.

4. Singer and deglazing

   Add shallots and garlic to the mushrooms. Sprinkle with flour (singer) and stir for 1 minute to cook the flour. Deglaze with white wine, scraping the bottom well to release the cooking juices.

5. Binding and reduction

   Return the chicken to the pan. Add the chicken stock and simmer over low heat. When the sauce starts to thicken, pour in the cream. Let it reduce until the sauce coats the back of a spoon. Finish with chopped parsley.

Chef's tips

• Do not wash the mushrooms in water, just wipe them clean to prevent them from becoming waterlogged.
• The secret is in the browning: let the chicken and mushrooms sear well to release the Maillard aromas.

Storage

Keeps for 2 days in the refrigerator in an airtight container. Reheat gently in a saucepan with a splash of milk if the sauce has thickened too much.