Creamy mushroom chicken
Juicy chicken breast in a soured cream and mushroom sauce, with rice and plenty of parsley.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4 people
Ingredients
Quantities adjust to the number of servings.
- Rice250 g
- Chicken breast600 g
- Sunflower oil1 tbsp
- Chestnut mushrooms250 g
- Onion1
- Garlic1 clove
- Soured cream150 g
- Plain flour1 tsp
- Flat-leaf parsley½ bunch
- Saltto taste
- Ground black pepperto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Put the rice on to cook. Cut the chicken into thinner escalopes, season and fry in half the oil over a medium-high heat for 3–4 minutes a side until cooked through. Lift out.
Fry the sliced mushrooms in the remaining oil over a high heat for 5 minutes until golden, then add the chopped onion and garlic and cook for 2 minutes.
Whisk the soured cream with the flour and 100 ml water, pour over the mushrooms and simmer for 2 minutes, stirring, until it becomes a sauce.
Return the chicken, heat through for 2 minutes, adjust the salt and serve with parsley and the rice.