Creamy Mushroom Chicken
This creamy mushroom chicken is such satisfying comfort food. It is also quick and easy to prepare with only a few ingredients. I like having it with rice, but if you prefer pasta that works too! Let me know how you liked it in the comments below.
Ingredients
Serves 2
Preparation time: 35 mins
2 chicken breasts
300 g chestnut mushrooms
200 g basmati rice
1 onion
15 g parsley
1.5 tbsp flour
100 ml creme fraiche
400 ml broth (veggie or chicken)
olive oil
salt & pepper
Method
Wash 300 g chestnut mushrooms and cut into slices.
Bring a frying pan to medium-high heat and add 2 tbsp olive oil. Add mushrooms and 1 tsp salt. Fry for 5-8 minutes or until the liquid that the mushrooms have released has evaporated. Set mushrooms aside.
In the meantime, finely chop 1 onion. Finely chop 15 g parsley. Keep the chopped stalks separate.
Boil 400 ml water and mix in the amount of stock that is needed according to the instructions.
Drizzle 2 more tbsp olive oil into the pan which was used to fry the mushrooms. Add chopped onion and chopped parsley stalks and fry on medium heat for about 2 minutes until onions are softened and translucent.
Dust onions with 1.5 tbsp flour and fry for another 30 seconds whilst stirring. Now, stir in the broth until well combined.
Add 100 ml creme fraiche and remaining parsley (keep a bit for garnish later), a generous amount of pepper as well as salt to taste. Combine all, then add chicken breast and cover with a lid. (If your frying pan does not have a lid, transfer all to a saucepan with lid). Let simmer on low heat for about 15 minutes or until cooked. Tipp: You can check if the chicken is cooked by piercing the chicken breast at its thickest point with a sharp knife. The chicken should not be pink anymore).
To prepare the rice: Rinse 200 g basmati rice with cold water until the water is running clear (This is to wash off the starch which makes the rice sticky.)
Add rice to a saucepan, then pour in as much water as needed to create 4cm in depth between the rice and the water surface. Lastly, add a generous amount of salt (as much as you would when making pasta), then bring water to a boil and cook for 8-10 minutes. Drain the rice using a sieve.
Serve the creamy chicken with rice and garnish with fresh parsley.
Enjoy!
