Chicken breasts – 2 pcs.
Champignons – 400 g
Cream 22% – 300 ml
Spices – to taste
Butter – 40 g
1. Mushrooms mine and cut into large slices. Heat up some butter in a pan, put our mushrooms there and fry on medium heat for about 5 minutes. While the mushrooms are roasting, we cut the chicken into small pieces, approximately 2 in 3 cm in size.
2. When the mushrooms soften and release the juice, add the chicken to the pan. If necessary, add a little oil.
3. When the chicken pieces turn white – pour the entire contents of the pan with cream, add salt and spices, reduce the heat and simmer for about 5 minutes. When the sauce has the desired thickness – then remove it from the heat, since the mushrooms and chicken are already, in fact, ready.
4. You can serve the dish with any side dish – rice, pasta (as in my photo) or potatoes.
Enjoy your meal!
Categories: Light Snack