Kategorie

Chicken sauté with mushrooms

Name: Chicken sauté with mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 600 g chicken breast fillets; 250 g chestnut mushrooms; 150 g frozen peas; 1 shallot; 2 garlic cloves; 1 tbsp olive oil; 1 tbsp butter; 150 ml chicken stock; 100 ml cooking cream; 2 tbsp chopped parsley; 1/2 tsp salt; 1/4 tsp black pepper

Zusammenfassung

Editorially simplified adaptation of a public-domain recipe. Source

Preparation

Cut the chicken into 2 cm pieces. Brush the mushrooms clean with kitchen paper and slice them. Finely dice the shallot and garlic. Keep the peas ready beside the hob.
Heat the oil in a large frying pan over medium-high heat. Add the chicken, season with salt and pepper and cook for 4 to 5 minutes until coloured all over. Transfer it to a plate.
Add the butter to the same pan. Cook the mushrooms for 4 to 5 minutes, until browned and most of their released liquid has cooked away. Add the shallot and cook for 2 minutes until soft. Cook the garlic for 30 seconds.
Pour in the stock and use a wooden spoon to loosen the browned residue from the bottom of the pan. Simmer for 2 minutes. Add the cream, peas and chicken with any juices from the plate.
Simmer over low to medium heat for 3 to 4 minutes, until the sauce lightly thickens and the thickest chicken piece reaches at least 75 C / 165 F. Stir in the parsley, taste and serve straight away.