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 […]

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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Serves: 4 Time: 30 m Difficulty: Easy

Ingredients

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)

Directions

Prepare the mushroom sauce:
1. Saute the finely chopped shallot with the melted butter until lightly golden.
2. Add washed and chopped mushrooms and let it reduce.
3. 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!

Hints, Tips, and Tricks

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.

Categories: pollo recipe

Tags: champiñones pollo salsas

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