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Chicken pan with mushrooms, carrots and peas

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Ingredients for 4 servings:

  • 4 chicken breast fillets, approx. 550 g
  • 5 m.-sized carrot(s)
  • 1 can peas, medium
  • 350 g mushrooms, brown
  • 300 ml cooking cream
  • 2 tsp safflower oil
  • 4 sprigs parsley, flat
  • salt and pepper
  • Dijon mustard, 2 – 3 tsp

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Wash the chicken fillets, pat dry, and cut into bite-sized cubes. Brown them all over in hot oil. Season with salt and pepper and remove from the pan. Clean the mushrooms and cut them into sixths or eighths, depending on their size. Add them to the remaining frying fat along with the diced carrots and sauté. Pour in the cooking cream and bring to a boil. Stir in the mustard. Add the drained peas, finely chopped parsley, and the diced chicken. Season again with salt and pepper, if desired. Serve with pasta, rice, or croquettes.

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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.

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