Chicken breast with mushrooms in cream
Description
Mushrooms go perfectly with chicken, and a gentle creamy sauce enhances their flavor and adds juiciness to the meat. This gravy can be served with porridge, potatoes, and pasta. You can substitute the mushrooms with boletus or oyster mushrooms. Instead of chicken breast, you can use meat from chicken thighs or drumsticks.
Instructions
- 1
Step 1
1. Wash the chicken breast thoroughly and separate the meat from the bones.
- 2
Step 2
2. I cut the resulting fillet into small pieces, transfer it to a bowl, and season with salt and pepper to taste.
- 3
Step 3
3. Pour soy sauce (125 milliliters) over the chicken, mix well, and let the meat marinate for 60 minutes.
- 4
Step 4
4. Meanwhile, I prepare the mushrooms. I peel the mushrooms and rinse them under running water.
- 5
Step 5
5. I slice the mushrooms into pieces approximately the same size as the chicken meat.
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Step 6
6. Place the mushrooms in a separate bowl, pour the second half of the soy sauce over them.
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Step 7
7. After an hour, fry the mushrooms in a hot skillet with a small amount of vegetable oil.
- 8
Step 8
8. I don't cover the frying pan with mushrooms with a lid, allowing the liquid, which will be abundant in the mushrooms, to evaporate.
- 9
Step 9
9. In a separate skillet, I fry the marinated chicken breast. First, I sear it over high heat, then reduce the heat to minimum and cook for about half an hour.
- 10
Step 10
10. For the sauce: put mayonnaise in a bowl, pour in the cream (I used 10% fat).
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Step 11
11. Whisk the contents with a whisk. At this stage, I do not add salt or spices; it's better to add them at the very end.
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Step 12
12. I transfer the sautéed mushrooms to a cauldron or a pot with a thick bottom.
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Step 13
13. Add the fried chicken breast to the mushrooms, mix and heat for a few minutes.
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Step 14
14. After a few minutes, I pour the prepared creamy sauce into the cauldron and bring the mixture to a boil.
- 15
Step 15
15. As soon as the contents of the cauldron begin to boil, I immediately reduce the heat to the minimum and simmer for 5–7 minutes.
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Step 16
16. I pour in the chicken broth, but not all at once—gradually, adjusting to achieve the desired thickness.
- 17
Step 17
17. To taste, I add salt and spices (in my case, the dish turned out perfectly, so it didn't need additional salt or pepper).
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Step 18
18. I serve this sauce with a side of boiled rice, which perfectly highlights its flavor without overpowering it.