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Serves
US | Metric
Ingredients
  • 2 Chicken breasts
  • 1 Garlic finely chopped
  • 300 ml chicken or veg stock
  • 150 ml Cream
  • 200 g Mushrooms chopped
  • 25 g Butter
Chicken with a Creamy Mushroom Sauce Chicken with a Creamy Mushroom Sauce
Chicken with a Creamy Mushroom Sauce

A super simple recipe, perfect for a midweek family meal.

Prep 10 minutes
Total 40 minutes

Use a rolling pin or meat mallet to flatten out your chicken breasts. Rub them with olive oil and season with salt and pepper.


Put a frying pan on a medium high heat. Once hot put the chicken breasts in and cook on each side for 5 minutes. They should be nicely seared. Remove from the frying pan and set aside.


Put a little more oil in the frying pan and empty your mushrooms in. Cook the mushrooms until golden brown all over. Add your garlic to the pan and cook for a further minute. Add your chicken stock to the pan and bring to a simmer. Allow to simmer and reduce a little for 5 minutes. Add the chicken back to the pan and then the cream and butter. Stir to mix all the ingredients. Simmer for 15 minutes or until the sauce is the thick and glossy. Season with salt and pepper to taste then serve immediately.


Goes perfectly with rice or mash and any green veg.



Chicken with a Creamy Mushroom Sauce Chicken with a Creamy Mushroom Sauce
Chicken with a Creamy Mushroom Sauce

A super simple recipe, perfect for a midweek family meal.

favorite
print
like
Prep 10 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
  • 2 Chicken breasts
  • 1 Garlic finely chopped
  • 300 ml chicken or veg stock
  • 150 ml Cream
  • 200 g Mushrooms chopped
  • 25 g Butter

Use a rolling pin or meat mallet to flatten out your chicken breasts. Rub them with olive oil and season with salt and pepper.


Put a frying pan on a medium high heat. Once hot put the chicken breasts in and cook on each side for 5 minutes. They should be nicely seared. Remove from the frying pan and set aside.


Put a little more oil in the frying pan and empty your mushrooms in. Cook the mushrooms until golden brown all over. Add your garlic to the pan and cook for a further minute. Add your chicken stock to the pan and bring to a simmer. Allow to simmer and reduce a little for 5 minutes. Add the chicken back to the pan and then the cream and butter. Stir to mix all the ingredients. Simmer for 15 minutes or until the sauce is the thick and glossy. Season with salt and pepper to taste then serve immediately.


Goes perfectly with rice or mash and any green veg.