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Chicken and mushroom cream sauce

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Ingredients for 2 servings:

  • 200 g chicken breast, if you don’t have any at home, you can also use sliced ​​chicken breast
  • 1 small onion(s)
  • 1 jar mushrooms (280 g)
  • 1 cup whipped cream (approx. 200 g)
  • 2 tbsp, heaped 8 herbs, frozen
  • 2 tsp, leveled cornstarch
  • salt and pepper
  • nutmeg
  • 1 tbsp oil

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

quick and easy, delicious with pasta

Peel the onion, halve it, and then finely dice it. Dice the chicken breast. Drain the mushrooms. Pour oil into a pan. Fry the onions until translucent. Once the onions have taken on some color, add the chicken breast and fry. When it is also lightly browned, add the mushrooms. Heat everything together, stirring occasionally. Pour in the cream and bring to a boil. Add the herbs. Now just stir in the cornstarch and season with salt, pepper, and nutmeg. This goes well with pasta.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Red wine pasta

Chicken and mushroom cream sauce