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Thursday, 29 March 2012

Chicken with Cream and Mushrooms Sauce


  Chicken with Cream and Mushrooms is a delicious,silky lovely dish made with juicy,tender chicken breasts .To make this I was inspired by a French classic called Supremes de Volaille aux Champignons ( sorry my french ) to which I add my little twist ....


4 boneless,skinless chicken breasts
2 shallots
1 clove garlic 
300 g small chestnut mushrooms
200 g fresh double cream
1 spring fresh thyme
300 ml chicken stock
1 glass white wine
1tbs Dijon mustard 
20 g plain flour
50 g butter
3 tbs olive oil
salt & pepper
chopped parsley


  Start by preparing the chicken and the veg ready to be cook as so,cut the chicken breasts into 2 cm cubes,finely chop the shallots and garlic then,slice the mushrooms .Figure 1

Figure 1
   In a preheated pan put the olive oil and the butter and gently fry the shallots and garlic mixture on a low heat for 10 mins until they soften ,then add the chicken .Cook for 10 minutes on all sides and then season well with salt and pepper before adding the sliced mushrooms. Figure 2 & 3
    Add the thyme and white wine and cook for 5 minutes to let the alcohol evaporate.

Figure 2
Figure 3

   In a different small pan ,melt 20 g butter and add flour to form a roux ,then add the chicken stock stirring continuously .When you finish you should have a nice bechamel sauce. Figure 4 & 5

figure 4
Figure 5

   Add the bechamel to the chicken/mushroom mixture ,then add the Dijon mustard and the fresh cream and continue cooking for another couple of minutes until the sauce has thickened. Figure 6 ,7 ,8 ,9

Figure 6
Figure 7

Figure 8
Figure 9

  Make the last adjustments like adding more salt or pepper if necessary  ,and sprinkle with the chopped parsley before serving. Figure 10 ,11

Figure 11
Figure 10

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