Creamy Chicken and Mushroom

Name: Creamy Chicken and Mushroom
Cook time: 37 min
Total time: 37 min
Yield: 4 servings
Ingredients: 600 g chicken breast; 1 tbsp sunflower oil; 1/4 tsp salt; 3 shallot; 25 g butter; 1/2 tsp paprika; 1/4 tsp pepper; 2 garlic clove; 200 g button mushroom; 5 cl cider vinegar; 25 cl chicken stock; 2 thyme sprig; 20 cl heavy cream; 3 tsp Dijon mustard; 1 handful flat-leaf parsley; 30 g Gruyere

A comforting family dish of tender chicken breasts smothered in a creamy mushroom sauce, enhanced with mustard, herbs, and cheese. Serve with rice, pasta, mashed potatoes, or potatoes.

Total time : 37 min
Servings : 4 servings
Difficulty : Easy

FlorianShared by @florian

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Steps

1
Finely chop the shallots, trim the tough ends from the mushrooms, and wipe them clean.
2
Preheat a skillet over medium heat for 3 minutes.
3 min
3
Pour in the oil and sear the chicken breasts for 3 minutes on the first side, seasoning them with salt.
3 min
4
Turn the chicken breasts over and sear for another 3 minutes, then remove them from the skillet.
3 min
5
Reduce the heat to low, add the shallots and butter, season with paprika and pepper, and sweat for 2 minutes.
2 min
6
Add the pressed garlic, stir, and sauté for 1 minute.
1 min
7
Add the mushrooms, toss them in the butter, then deglaze with the cider vinegar, scraping the bottom of the skillet until the liquid has evaporated.
8
Pour in the stock, stir, return the chicken breasts to the skillet, and add the thyme sprigs.
9
Cover and simmer over low heat for 20 minutes.
20 min
10
Remove the lid, take out the chicken, and remove the thyme sprigs.
11
Add the cream and mustard, stir over low heat, then fold in the chopped parsley.
12
Add the Gruyere, taste, and adjust the seasoning with salt.
13
Return the chicken to the sauce, cover, and simmer over low heat for no more than 5 minutes.
5 min

Nutrition · per serving · Estimate

625 kcal

Protein

55 g

Carbs

10 g

Fat

40 g

Macronutrients

Protein

110% RI

55 g

Carbs

4% RI

10 g

of which sugars

2% RI

1.7 g

Fat

57% RI

40 g

of which saturates

69% RI

14 g

Fiber

11% RI

2.8 g

Minerals

Sodium

25% RI

609 mg

Potassium

50% RI

1008 mg

Calcium

21% RI

167 mg

Iron

19% RI

2.6 mg

Magnesium

24% RI

89 mg

Zinc

36% RI

3.6 mg

Vitamins

Vitamin C

12% RI

9.2 mg

Vitamin D

2% RI

0.1 µg

Vitamin A

11% RI

91 µg

Vitamin B6

21% RI

0.3 mg

Vitamin B12

28% RI

0.7 µg

16/16 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.

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Creamy Chicken and Mushroom

A comforting family dish of tender chicken breasts smothered in a creamy mushroom sauce, enhanced with mustard, herbs, and cheese. Serve with rice, pasta, mashed potatoes, or potatoes.

Total time : 37 min
Servings : 4 servings
Difficulty : Easy

FlorianShared by @florian

YouTube · Food is Love

Watch the original

Cook this recipe in the app

Full-screen cook mode, timers and shopping list. Free to start.

DOWNLOADApp Store

GET ITGoogle Play

Open it on your phone

Scan with your camera: the recipe follows you into the app.

Steps

1
Finely chop the shallots, trim the tough ends from the mushrooms, and wipe them clean.
2
Preheat a skillet over medium heat for 3 minutes.
3 min
3
Pour in the oil and sear the chicken breasts for 3 minutes on the first side, seasoning them with salt.
3 min
4
Turn the chicken breasts over and sear for another 3 minutes, then remove them from the skillet.
3 min
5
Reduce the heat to low, add the shallots and butter, season with paprika and pepper, and sweat for 2 minutes.
2 min
6
Add the pressed garlic, stir, and sauté for 1 minute.
1 min
7
Add the mushrooms, toss them in the butter, then deglaze with the cider vinegar, scraping the bottom of the skillet until the liquid has evaporated.
8
Pour in the stock, stir, return the chicken breasts to the skillet, and add the thyme sprigs.
9
Cover and simmer over low heat for 20 minutes.
20 min
10
Remove the lid, take out the chicken, and remove the thyme sprigs.
11
Add the cream and mustard, stir over low heat, then fold in the chopped parsley.
12
Add the Gruyere, taste, and adjust the seasoning with salt.
13
Return the chicken to the sauce, cover, and simmer over low heat for no more than 5 minutes.
5 min