Chicken in creamy mushroom sauce
Chicken breasts browned and finished in a cream sauce with mushrooms, onion and a splash of white wine, served with white rice. Cooked much the same way in Argentina, Uruguay and Mexico, and also served with mash.
- 40 minTime
- 28 minHands-on
- 4Portions
- 50 gprotein per portion
- 820kcal per portion
Ingredients for 4 portions
- 700 gChicken breast, sliced horizontally into thin fillets
- to tasteSalt
- to tasteBlack pepper
- 2 tbspRapeseed oil
- 1Yellow onion, finely chopped
- 2 clovesGarlic, finely chopped
- 300 gMushroom, sliced
- 100 mlWhite wine
- 1 cubeChicken stock
- ≈ 150 mlWater, hot
- 250 mlDouble cream
- 2 tbspParsley, chopped
On the side
- 1 tbspRapeseed oil, for the rice
- 300 gRice, long-grain
- ≈ 600 mlWater, for the rice
Method
- Heat the oil in a saucepan, add the rice and stir for 2 minutes. Pour in the water, add salt and bring to the boil.
- Cover and cook the rice over a low heat for 15 minutes. Turn off the heat and leave it to stand, covered, for 5 minutes.
- Season the chicken with salt and pepper. Heat the oil in a large frying pan over a medium-high heat and brown the fillets for about 3 minutes per side. Lift them out.
- In the same pan, soften the onion for 4 minutes. Add the garlic and mushrooms and fry for about 5 minutes, until the mushrooms are browned and their liquid has cooked off.
- Pour in the wine and let it bubble for 2 minutes. Add the stock cube dissolved in the hot water.
- Stir in the cream, return the chicken to the pan and simmer over a low heat for about 8 minutes, until the sauce has thickened and the chicken is cooked through. Season to taste.
- Sprinkle with parsley and serve with the rice.
