Mushroom Sauce Chicken Breast Recipe
In the previous post I explained how to prepare a creamy mushroom sauce in a very simple way and at the same time delicious. Today, I do not want to miss the opportunity to write the recipe for which I normally use this sauce: chicken breast with mushroom sauce. I must say that breast is the part of the chicken that I like the least as I have said many times in the blog, for instance in the recipe for chicken saute with rosemary and cashews. However, I eat it because I normally buy a whole chicken and many times I follow this recipe for juicy chicken breast with that tasty sauce.
Mushroom Sauce Chicken Breast Recipe
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Loading...Autor: Damián Serrano Personas: 4 Tiempo: Dificultad: Fácil
Ingredientes
- 4 chicken breasts
- 250 ml of whole milk
- 250g of mushrooms
- 200 ml of crème fraîche or whipping cream
- 1 shallot
- 10 g butter
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 dash of white wine (a shot glass)
Elaboración
- Prepare the mushroom sauce:
- Saute the finely chopped shallot with the melted butter until lightly golden.
- Add washed and chopped mushrooms and let it reduce.
- Pour in the white wine and let it reduce, then add the cream and let it reduce again.
- Clean the chicken breasts removing any strips of fat.
- If the breasts are very thick, you can cut them in half to open them like a book and make them thinner.
- Put the whites in a large bowl and cover with whole milk.
- Let the chicken marinate covered in refrigerator for 1 or 2 hours.
- In a large pan over medium heat, brush the surface with olive oil.
- Dry the chicken breasts.
- Once the pan is hot, sear about white 3 or 4 minutes on each side over medium-high heat.
- It is done. Serve with a spoon of mushroom sauce on top and accompanied with white rice and steamed vegetables. Enjoy!
Sugerencias, trucos y consejos
- You can see a more detailed version of the mushroom sauce following the link.
- You can replace half of the cream by chicken stock. In this case, it takes a little longer for the sauce to thicken.
- The step of maceration is used to make the breats more juicy. However, if you do not have time, you can skip it.