Chicken breast with creamy mushroom sauce

Name: Chicken breast with creamy mushroom sauce
Ingredients: 500 g boneless chicken breast; 1/2 teaspoon salt; 1/4 teaspoon ground white pepper; 1 teaspoon Knorr chicken seasoning powder; 1/2 teaspoon garlic powder; 150 ml white wine; 2 tablespoons olive oil; 30 g vegetable margarine; 1 small onion (100 g); 2 garlic cloves; 150 g fresh mushrooms; 5 black peppercorns; 100 ml hot water; 200 ml cream (at least 20% fat); 1/8 teaspoon grated nutmeg; 10 g fresh parsley

Meat - Chicken breast with creamy mushroom sauce by Mirona H. - Recipia

Chicken breast with creamy mushroom sauce is briefly browned, then simmers for a few minutes in cream with mushrooms and white wine. The onion and garlic stay in the sauce, which thickens in the pan without flour; white pepper and nutmeg keep the flavor close to ciulama, a Romanian creamy dish, while thin slices don't need a long simmer. I serve it with plain rice so I can scoop up the sauce left on the plate. Prep: 20 minutes. Cook: 24 minutes. Rest: 2 hours. Total time: 164 minutes. Serves: 2. About 820 kcal and 58 g protein per serving.

Ingredients

500 g boneless chicken breast
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 teaspoon Knorr chicken seasoning powder
1/2 teaspoon garlic powder
150 ml white wine
2 tablespoons olive oil
30 g vegetable margarine
1 small onion (100 g)
2 garlic cloves
150 g fresh mushrooms
5 black peppercorns
100 ml hot water
200 ml cream (at least 20% fat)
1/8 teaspoon grated nutmeg
10 g fresh parsley

Preparation

1. Cut the chicken breast into thin slices. Toss with 1/2 teaspoon of salt, 1/4 teaspoon of white pepper, the chicken seasoning powder, garlic powder and 30 ml of wine. Cover and refrigerate for 2 hours. 2. Heat the olive oil in a pan and add the chicken slices and 20 g of margarine. Fry for 2 minutes on each side, until lightly browned. Transfer to a plate. 3. In the same pan, add the finely chopped onion and minced garlic. Cook for 2 minutes, then add the sliced mushrooms, 10 g of margarine, 1/2 teaspoon of salt, 1/4 teaspoon of white pepper and the crushed peppercorns. Cook for 7 minutes, until the mushrooms soften and take on a little color. 4. Pour in 120 ml of wine and let it boil for 3 minutes, until reduced slightly. 5. Return the chicken to the pan and add 100 ml of hot water. Boil for 3 minutes, until the chicken is cooked through. 6. Take the cream out of the fridge 15 minutes beforehand. Stir in a few spoonfuls of hot sauce, then pour it into the pan. Let everything simmer gently for 3 minutes, until the sauce thickens. Grate in the nutmeg and sprinkle with the chopped parsley.

Notes

Keep the chicken and sauce in a sealed container in the fridge for up to 3 days; when reheating, add a little water to loosen the sauce. I marinate it two hours before dinner, since the waiting time is longer than the actual work. Thinly sliced chicken cooks quickly; if the slices are thick, cut them in half horizontally so they don't stay raw in the middle. If fresh mushrooms release a lot of liquid, wait for it to evaporate before pouring in the wine. Wine also goes into the marinade, so for an alcohol-free version use 150 ml of water with 15 ml of lemon juice. Serve it with plain rice, which soaks up the sauce; butter can replace the margarine in the same amount, and the cream makes this a dairy dish.