I usually prepare this recipe when I need a quick meal and don't want to deal with complicated ingredients. Chicken breast and mushrooms are almost always in the fridge, and I often use liquid cream for cooking. It's one of the recipes I've made many times, especially on busy days when I want something filling but not too heavy to digest. I've never followed a 'classic' version; I've gotten used to this formula, which works well and doesn't require much skill.
Quick Info
Total time: about 30-35 minutes
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Servings: 2-3
Difficulty: easy
Recipe type: main dish, quick lunch or dinner
Ingredients
1 chicken breast (approx. 400-500 g)
250 ml liquid cooking cream
1 can of mushrooms (or fresh mushrooms, as available)
50 ml white wine (optional)
salt
white pepper
2 tablespoons oil (or butter)
Preparation method
1. Wash the chicken breast and cut it into thin slices, like for schnitzels or strips. I try to portion it as evenly as possible so it cooks quickly and doesn't dry out.
2. Season the chicken pieces with salt and white pepper on both sides.
3. Put 2 tablespoons of oil in a wide pot or pan and heat it well. When it's hot, add the chicken pieces. Sear them for a few minutes on each side until they develop a light crust, but don't dry them out.
4. If using wine, pour it in now, right after the chicken has lightly browned. Let the alcohol evaporate a bit, about 1-2 minutes.
5. Remove the chicken from the pan onto a paper towel to absorb the excess oil. You can cover it with another paper towel if the fat bothers you at the end.
6. In the same pan, without throwing away the remaining fat, add the chopped mushrooms. If they are canned, drain them well beforehand. Sauté them for 2-3 minutes until they soften and release some juice.
7. Add the chicken back into the pan over the mushrooms and gently mix everything on low heat for about 1 minute.
8. Remove the pan from the heat. Pour all the liquid cream over the chicken and mushrooms. Mix quickly to cover everything.
9. Put the pan back on low heat and let it simmer briefly, for a maximum of 1 minute, no more, to prevent the cream from curdling.
10. Turn off the heat and serve the dish immediately while it is hot.
Why I make this recipe often
This recipe saves me a lot of time when I don't want to complicate the menu. The ingredients are basic, the steps are simple, and the result is filling without being heavy. I can easily adapt it based on what I have in the fridge, and it fits any meal.
Tips and Variations
Tips
- Chicken breast cooks quickly. Don't fry it too much to avoid it becoming bland.
- If the liquid cream is too thick, you can add a tablespoon of milk.
- Remove the chicken onto a paper towel even if it seems overly cautious, as otherwise, the sauce may turn out too oily.
Substitutions
- Liquid cream can be replaced with lower-fat cooking cream, but the taste will be less creamy.
- Instead of canned mushrooms, use fresh sliced mushrooms; they will give a better flavor, but take a little longer to cook.
- White wine can be omitted without any issues if you don't have it or don't want alcohol.
Variations
- If you like, you can add a pinch of nutmeg to the sauce for a different note.
- You can use a mix of mushrooms, not just champignon.
- Sometimes, I add a bit of finely chopped onion, sautéed before the chicken, but it's not mandatory and doesn't fundamentally change the recipe.
Serving Ideas
- This dish goes well with neutral sides: gratin potatoes, mashed potatoes, or even plain pasta.
- For a lighter meal, serve with a simple green salad.
Frequently Asked Questions
1. Can I use only boneless, skinless chicken breast?
Yes, only breast meat is used, without skin. The cleaner it is, the better for texture.
2. What kind of liquid cream works?
Any liquid cooking cream with 20-32% fat. Thinner options don't perform as well when boiled, but they work.
3. If I use fresh mushrooms, do I need to sauté them longer?
Yes, fresh mushrooms need to be cooked for 5-6 minutes until they release all the water and start to brown slightly.
4. Can I make it without wine?
Yes, the wine is optional. The recipe does not suffer if you omit it.
5. What do I do if the cream curdles at the end?
Usually, if the cream is for cooking and you don't boil it too hard, it won't curdle. However, if it does happen, quickly remove it from the heat and stir vigorously. The taste remains fine, only the texture may be less smooth.
Nutritional Values (estimated)
One serving has approximately 350-400 kcal.
Protein: 30-35 g
Carbohydrates: 5-7 g
Fats: 18-22 g
Values depend on the type of cream and whether you use oil or butter. Chicken meat and mushrooms don't add many calories; most come from the cream and oil.
Storage and Reheating
The dish can be stored in the fridge, covered, for a maximum of 2 days. When reheating, use low heat and stir frequently to prevent the cream from curdling. The texture is slightly less smooth after reheating, but the taste remains good. I do not recommend freezing it, as the cream separates.
Quick Info
Total time: about 30-35 minutes
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Servings: 2-3
Difficulty: easy
Recipe type: main dish, quick lunch or dinner
Ingredients
1 chicken breast (approx. 400-500 g)
250 ml liquid cooking cream
1 can of mushrooms (or fresh mushrooms, as available)
50 ml white wine (optional)
salt
white pepper
2 tablespoons oil (or butter)
Preparation method
1. Wash the chicken breast and cut it into thin slices, like for schnitzels or strips. I try to portion it as evenly as possible so it cooks quickly and doesn't dry out.
2. Season the chicken pieces with salt and white pepper on both sides.
3. Put 2 tablespoons of oil in a wide pot or pan and heat it well. When it's hot, add the chicken pieces. Sear them for a few minutes on each side until they develop a light crust, but don't dry them out.
4. If using wine, pour it in now, right after the chicken has lightly browned. Let the alcohol evaporate a bit, about 1-2 minutes.
5. Remove the chicken from the pan onto a paper towel to absorb the excess oil. You can cover it with another paper towel if the fat bothers you at the end.
6. In the same pan, without throwing away the remaining fat, add the chopped mushrooms. If they are canned, drain them well beforehand. Sauté them for 2-3 minutes until they soften and release some juice.
7. Add the chicken back into the pan over the mushrooms and gently mix everything on low heat for about 1 minute.
8. Remove the pan from the heat. Pour all the liquid cream over the chicken and mushrooms. Mix quickly to cover everything.
9. Put the pan back on low heat and let it simmer briefly, for a maximum of 1 minute, no more, to prevent the cream from curdling.
10. Turn off the heat and serve the dish immediately while it is hot.
Why I make this recipe often
This recipe saves me a lot of time when I don't want to complicate the menu. The ingredients are basic, the steps are simple, and the result is filling without being heavy. I can easily adapt it based on what I have in the fridge, and it fits any meal.
Tips and Variations
Tips
- Chicken breast cooks quickly. Don't fry it too much to avoid it becoming bland.
- If the liquid cream is too thick, you can add a tablespoon of milk.
- Remove the chicken onto a paper towel even if it seems overly cautious, as otherwise, the sauce may turn out too oily.
Substitutions
- Liquid cream can be replaced with lower-fat cooking cream, but the taste will be less creamy.
- Instead of canned mushrooms, use fresh sliced mushrooms; they will give a better flavor, but take a little longer to cook.
- White wine can be omitted without any issues if you don't have it or don't want alcohol.
Variations
- If you like, you can add a pinch of nutmeg to the sauce for a different note.
- You can use a mix of mushrooms, not just champignon.
- Sometimes, I add a bit of finely chopped onion, sautéed before the chicken, but it's not mandatory and doesn't fundamentally change the recipe.
Serving Ideas
- This dish goes well with neutral sides: gratin potatoes, mashed potatoes, or even plain pasta.
- For a lighter meal, serve with a simple green salad.
Frequently Asked Questions
1. Can I use only boneless, skinless chicken breast?
Yes, only breast meat is used, without skin. The cleaner it is, the better for texture.
2. What kind of liquid cream works?
Any liquid cooking cream with 20-32% fat. Thinner options don't perform as well when boiled, but they work.
3. If I use fresh mushrooms, do I need to sauté them longer?
Yes, fresh mushrooms need to be cooked for 5-6 minutes until they release all the water and start to brown slightly.
4. Can I make it without wine?
Yes, the wine is optional. The recipe does not suffer if you omit it.
5. What do I do if the cream curdles at the end?
Usually, if the cream is for cooking and you don't boil it too hard, it won't curdle. However, if it does happen, quickly remove it from the heat and stir vigorously. The taste remains fine, only the texture may be less smooth.
Nutritional Values (estimated)
One serving has approximately 350-400 kcal.
Protein: 30-35 g
Carbohydrates: 5-7 g
Fats: 18-22 g
Values depend on the type of cream and whether you use oil or butter. Chicken meat and mushrooms don't add many calories; most come from the cream and oil.
Storage and Reheating
The dish can be stored in the fridge, covered, for a maximum of 2 days. When reheating, use low heat and stir frequently to prevent the cream from curdling. The texture is slightly less smooth after reheating, but the taste remains good. I do not recommend freezing it, as the cream separates.