Chicken with cream and mushrooms
Chicken "a la creme", is one of our favorite chicken recipes, and definitely one of the most popular dishes around the world. The only similar dish we can think of, that can be compared with it in terms of deliciousness is a creamy chicken with pasta.
This dish is ideally served with rice on the side (or on a bed of rice) and/or a slice of fresh-baked crusty bread... to wipe the plate clean from all the delicious creamy sauce! You can also serve some nice green salad with it.
If however, you aren't afraid of carbs, serving it with some Greek lemon-garlic oven baked potatoes (so yummy) is the ideal combo!
- 1/2 kg fillet of chicken breast
- 150gr champignon (common) mushrooms, sliced
- 60ml water (1/4 cup)
- 125ml olive oil (1/2 cup)
- 250ml white wine (1 cup)
- 1 tablespoon fresh oregano, finely chopped (or 1-2 tablespoons dried)
- 1 tablespoon mustard, mild flavour
- 200ml heavy cream (minimum 30% fat)
- 1/3 teaspoon nutmeg powder
- salt and pepper
Preparation: Using a sharp knife, slice the chicken breast in half, lengthwise. This way, you will have 1-2cm/0.5 inch thick slices, which is cooked faster. Then, cut each slice into 5-6 pieces.
Pour the water in a large frying pan, and put it on medium to high heat. Add the chicken. Once the chicken starts to turn white, turn the pieces on the other side. When all the water is evaporated, add the olive oil and the mushrooms.
Saute, all sides, for 5-6 minutes. Pour the wine and add the oregano. Stir well and cook until the wine is almost completely evaporated. Add the mustard, stir and add the cream. Cook until the sauce thickens.
Then add the nutmeg, salt and pepper and remove from the heat. Stir once more and serve with some rice on the side. Enjoy!