Mushroom Cream Chicken

5 from 5 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 4 people


  • 3 tbsp Olive oil
  • 4 piece Chicken breast fillets
  • Freshly grated nutmeg
  • Sweet paprika powder
  • 1 piece Onion
  • 500 g Mushrooms brown
  • 1 tsp Tomato paste
  • 100 ml Beef or vegetable broth
  • 1 tsp Food starch
  • 110 ml Milk
  • Salt pepper
  • 0,5 bunch Parsley
  • 200 ml Cream
  • 0,5 tsp Sugar


  • Preheat the oven to 160 ° degrees (convection). Clean the mushrooms and cut in halves or quarters depending on the size. Peel and finely dice the onion.
  • Heat the olive oil (2 tbsp) in a pan suitable for the oven. Pat the chicken breast fillet dry and season with paprika and nutmeg on both sides, fry for about 5 minutes, remove and set aside.
  • Add another 1 tablespoon of olive oil to the frying fat and fry the mushrooms in it. Add the onion and fry for about 3 minutes, stir in tomato paste and sweat for about 1-2 minutes, deglaze with beef stock. Add 100 ml milk and the cream. Boil.
  • Mix the cornstarch with a little milk and add to the sauce, season with salt and pepper. Place the chicken breast fillets in the sauce and cook in the preheated oven for about 18-20 minutes.
  • Wash the parsley, shake dry and do not chop too finely, stir into the sauce. Season the sauce again with salt, pepper, a pinch of sugar and paprika powder.
  • Arrange the chicken breast fillet with the sauce on plates and serve. Noodles, fried potatoes or rice go well with this.
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Written by John Myers

Professional Chef with 25 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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