Pan Fried Creamy Chicken with Mushrooms

A really deep sauce full of mushroom flavour.

Recipe By: Alex D (https://cookbuzz.com/kitchen/414)
Serves 1 Prep: 10 min Cook: 20 min

Ingredients

Chicken breast fillet 1
Salt & pepper as required
Olive oil 3 tbsp
Garlic 2 cloves
Shallot 1
Mushrooms 5-6
Chicken stock 180ml
Double cream 150ml
Parsley (optional) as you like

Method

1
Cut the chicken into 4 pieces and season with salt & pepper. Keep aside for 5 minutes. Put 2 tbsp olive oil in a frying pan and add the chicken.
2
Fry on high heat for 6 minutes until nicely browned all over. Remove to a plate.
3
In the same pan, add 1 more tbsp olive oil and the finely chopped shallot and garlic on high heat. Add the sliced mushrooms.
4
Fry for 5 minutes on high heat until the mushrooms become brown and start to release juice. This is important to achieve a good depth of flavour.
5
Add the chicken stock and double cream. Return the chicken from Step 2 to the pan and turn the heat down to medium. Cook the chicken, basting all the while.
6
After 5 minutes, the sauce should thicken and be reduced to half. Transfer to a serving dish and sprinkle with chopped parsley before serving.

Tips & Note

You can serve with a baguette slice or bread roll, or even mushroom-fried rice.

Pan Fried Creamy Chicken with Mushrooms

A really deep sauce full of mushroom flavour.

Recipe By: Alex D (https://cookbuzz.com/kitchen/414)

Serves 1

Prep: 10 min

Cook: 20 min

Ingredients

Chicken breast fillet 1
Salt & pepper as required
Olive oil 3 tbsp
Garlic 2 cloves
Shallot 1
Mushrooms 5-6
Chicken stock 180ml
Double cream 150ml
Parsley (optional) as you like

Pan Fried Creamy Chicken with Mushrooms

Recipe ID :2319 Posted on 23 JAN 2017

Serves 1

Prep 10min
Cook 20min
views 644
printed 0

saved 2

A really deep sauce full of mushroom flavour.

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Ingredients

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1
as required
3 tbsp
2 cloves
1
5-6
180ml
150ml
as you like

Method

Prep
10min
Cook
20min
1
Cut the chicken into 4 pieces and season with salt & pepper. Keep aside for 5 minutes. Put 2 tbsp olive oil in a frying pan and add the chicken.
2
Fry on high heat for 6 minutes until nicely browned all over. Remove to a plate.
3
In the same pan, add 1 more tbsp olive oil and the finely chopped shallot and garlic on high heat. Add the sliced mushrooms.
4
Fry for 5 minutes on high heat until the mushrooms become brown and start to release juice. This is important to achieve a good depth of flavour.
5
Add the chicken stock and double cream. Return the chicken from Step 2 to the pan and turn the heat down to medium. Cook the chicken, basting all the while.
6
After 5 minutes, the sauce should thicken and be reduced to half. Transfer to a serving dish and sprinkle with chopped parsley before serving.

Tips & Note

You can serve with a baguette slice or bread roll, or even mushroom-fried rice.

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A really deep sauce full of mushroom flavour.
Chicken breast fillet, Salt & pepper, Olive oil, Garlic, Shallot, Mushrooms, Chicken stock, Double cream, Parsley (optional)
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