Creamy Mushroom Chicken

  • 20 Jun - 26 Jun, 2020
  • Mag The Weekly
  • Cookery

Ingredients

· Olive oil

· 2 chicken breasts

· ½ onion

· 1 garlic clove

· 100 g chestnut mushrooms

· 250 ml chicken stock

· Salt and pepper

· 100 ml half-fat crème fraîche

· 1 tablespoon parsley

· 300 g broccoli

Method

Heat 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. In the same pan, add a little more oil and fry the onion for two minutes. Add the garlic and fry for another two minutes. Add the mushrooms and fry until golden-brown. Return the chicken to the pan and stir in the stock. Bring to 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. Meanwhile, cook the broccoli in boiling salted water until tender. Stir the crème fraîche and parsley into the sauce and serve immediately with the broccoli.

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