Juicy chicken breasts in a mild, creamy mushroom sauce are a great choice when you want a specific lunch that won't take up much of your precious time and will be quick without complicated preparation.
Required:
- 800 g chicken fillet
- 300 g mushrooms, finely chopped
- 4 cloves garlic
- 250 ml sour cream for cooking
- 400 ml chicken broth
- 60 g butter
- 1 tablespoon olive oil
- 1 teaspoon mustard
- 1/3 bunch parsley
- Salt and pepper to taste
Preparation: Heat the butter and olive oil in a deep frying pan or saucepan. Season the chicken fillet with salt and pepper, then fry for a few minutes on both sides until golden brown. Remove the meat to a plate and add the mushrooms to the same pan. Fry until soft and the excess liquid has evaporated. Add the finely chopped garlic and stir briefly to release the aroma. Pour in the chicken stock, add the mustard and cooking cream, then mix everything well. Return the chicken to the sauce and cook over a moderate heat for about 20 minutes, until the meat is tender and the sauce has thickened slightly. Towards the end, add the chopped parsley and add additional seasoning if necessary. Sprinkle with fresh parsley and serve while hot.
