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Chicken breast with white mushroom sauce

Chicken breast with white mushroom sauce

Simple to make and very good!

  • 1 boneless chicken breast
  • vegetable margarine
  • bacon oil
  • salt
  • black and white pepper
  • concentrated knorr powder
  • garlic powder
  • grated nutmeg
  • 1 glass of white wine
  • 1 box of mushrooms (or 150 gr fresh mushrooms)
  • 1 small onion
  • 2 cloves of garlic
  • 1 box of sweet cream
  • green parsley

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Chicken breast with white mushroom sauce:

The chicken breast is sliced ​​into pieces of the right size and thinner. Season with salt, white pepper powder, chicken knorr powder, garlic powder and sprinkle with white wine. Refrigerate for a few hours before cooking.

Heat olive oil in the pan and add the meat slices. Put a few more pieces of margarine on top. Let it fry a little on both sides (about 2 minutes on each side). We take them out on a plate. Put the finely chopped onion and then the garlic in the pan. After it has hardened a little, add the sliced ​​mushrooms. If necessary, add a little more margarine. Add a little salt and ground white pepper and a few crushed berries (4-5 berries). When the mushrooms are fried a little, quench them with white wine. When the wine drops a little, add the pieces of meat to the pan. Stir and pour a little hot water. Let it boil for 3 minutes together and pour the liquid cream. Stir the pan well and let the sauce thicken a little for a few minutes. Grate a little nutmeg and at the end add finely chopped fresh parsley.

Tips sites


Serve with white rice, mashed potatoes or pasta.

Chicken breast with mushrooms and sour cream sauce in the oven

Boil the chicken breast for about 20 minutes, then allow to cool.

Finely chop the meat, onion and mushrooms.

In a frying pan with hot oil, cook the onion, add the mushrooms and fry for about 10-15 minutes.

Add the chicken breast, season with salt, pepper and then remove from the heat.

In another pan lightly fry the flour, add sour cream, salt and pepper, and mix well until a sauce is obtained.

The mixture of mushrooms and chicken breast is added to the sour cream sauce, mix.

The composition from the pan is divided into jugs, sprinkled with cheese and baked for about 30 minutes.

Chicken breast with mushroom sauce

For a weekend lunch with friends you can try a refined dish from French cookbooks. The creamy mushroom sauce is the one that takes the chicken out of anonymity. And if you want to impress, present the dish with its French name: Supremes de Volaille aux Champignons.

Preheat the oven to 200C / gas stage 6. Rub the chicken breasts with lemon juice and season with salt and white pepper.

Melt the butter in a round heat-resistant dish (diameter 25 cm) and cook in it, over medium heat, the green onion until golden brown. Add the mushrooms and cook for 1-2 minutes with a little salt. Put the chicken breast in the pot on the fire and cook everything for 3-4 minutes. Cover the dish with a heat-resistant lid and put the chicken in the oven.

After 10 minutes, take it out and test the meat. If when you press it with your finger it is still soft. it must be left in the oven for another 3-5 minutes. The meat is ready if it looks elastic to the touch.

Remove the chicken breasts on a heated plate, but leave the mushrooms in the bowl to make the sauce over them. Pour the soup juice and wine over the mushrooms mixed with butter. Boil them over high heat until the liquid becomes as thick as a syrup.

Pour and mix and whip the liquid and continue to boil the mixture until it becomes a creamy sauce. Turn off the heat, season with salt and pepper to taste and add a few drops of lemon juice.

Pour the sauce over the chicken breast and serve sprinkled with green parsley.

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Chicken breast with mushrooms

1. Cut the breasts in half and boil the whole mushrooms at once, in salted water. Gather the foam whenever needed. After about 20 minutes of cooking, remove the mushrooms on a plate, and add the wine over the chicken and let it boil for another 20 minutes. At the end, remove the meat from the plate and keep the juice.

2. In another saucepan, heat the butter, add the whipped flour and, when it thickens, put the juice in which to fry the chicken and mix. Turn off the heat when the sauce has thickened. Season with salt and serve the sliced ​​chicken with mushrooms and a few tablespoons of sauce.

TRICK. If you have some fresh sage leaves, fry them a little in butter before adding the rest of the ingredients and the sauce will get a refined taste.

credit: © Viktor & # 8211


To make it fluffy, first beat the egg whites well enough to stick, then mix with the yolk, add a little salt and semolina (about four tablespoons to an egg). It is important to grind just right: not too little, because the dumplings are falling apart, but not too much, they are still hardening. Another recipe is to add a teaspoon of oil over the eggs and then incorporate the semolina. Put the dumplings in the boiling juice as soon as you have made them, if you let them for a few minutes, they will harden. After adding the dumplings to the pot, put a cup of cold water and then cover and let them simmer for ten minutes. They will swell spectacularly.

Chicken Breast With Mushroom Sauce

1. Season the chicken with salt and pepper on both sides.

2. Heat the oil in a pan over medium heat. Add the chicken to boil until brown, about 12 to 16 minutes. Transfer to a plate and keep warm.

3. Add the onion to the pan and cook, stirring, for about 30 seconds. Add the mushrooms and simmer until soft, about 2 minutes. Add the wine, boil, pour the chicken broth until it boils until it is reduced by half. Add sour cream and green onions and simmer. Put the chicken in the pan again and cook for a few more minutes. Serve hot.

You have to see it too.

  • The ideal prepared cream has a fat content of about 12%.
  • Too much dairy in the sauce or are you lactose intolerant? You can replace milk with water and classic cream with cooking cream.
  • You can boil everything on the stove, instead of the oven, but you will have to put the onion and the chicken breast to harden, then the potatoes to boil and then take them out, to prepare them for the sauce.
  • For extra color, you can add a bunch of finely chopped parsley to the dish, along with the grated cheese.
  • For extra flavor, you can add an apple cut into thin slices with the chicken.
  • Before you add the sauce, you will notice that the chicken pieces stick together. You can peel them off with a wooden or silicone spoon.
  • If you want to cook the recipe again, we recommend you try it with boned legs.
  • You can replace the sauce flour with starch.

Suitable gaskets

  • Bulgarian salad
  • Tomatoes
  • Vegetable mixture
  • Rice
  • Fries

The best tricks to prepare this chicken in a pan in white sauce

What ingredients can be replaced in this creamy artichoke chicken recipe?

I made this recipe with tender chicken breast. But you can easily do it with boned chicken legs or even with turkey meat.

In fact, you can do it even with meatballs. Beef or chicken, both will be delicious in the creamy sauce.

If you want to make it super low-carb, you can omit dried tomatoes. But they add a touch of umami to the dish and a splash of color on the plate.

Also, feel free to play with the flavors of the greens. I really like parsley in this recipe for pan-fried chicken breast in white sauce, but you can use any fresh greens you like. Fresh oregano or thyme are delicious in combination with delicious chicken, artichokes and sun-dried tomatoes.

For an even more intense aroma in combination with artichokes, you can add seedless capers or green olives. Even a few pieces of anchovy fit perfectly

How to make this creamy chicken with Paleo and Whole30 artichokes

With a few simple tricks, you can adapt this chicken keto recipe with artichokes in white sauce, to make it friendly in Paleo or Whole30 diets.

First, skip the dairy. Replace cream cheese with almond, cashew or coconut milk.

To do this, combine 1 ½ cup of your favorite vegetable milk with 1 ½ tablespoon of gluten-free flour in a small bowl. Mix them well until the flour is completely incorporated and they are no longer lumpy.

Make sure the gluten-free flour is suitable for the Palo and Whole30 diets. You can also use tapioca or arorut flour, both of which are grain-free and approved in these diets.

Add this mixture to the sauce (instead of cream cheese), and let it cook over low heat for a few minutes to thicken. In 2-3 minutes it should turn into a creamy sauce.

This way you have obtained a super easy to make sauce, without dairy, creamy, for the chicken recipe with artichokes in white sauce.

How can this chicken with artichokes in white sauce be served?

This recipe for pan-fried chicken breast in white sauce with artichokes and sun-dried tomatoes can be easily served with your favorite vegetables. If you are not on a low-carb diet, it is delicious with these Baked Crushed Potatoes with Garlic and Parmesan.

Other low-carb recipes that can be served with this artichoke chicken in white sauce:

That was today's recipe, dear ones! It's time to start cooking this pan-fried chicken breast recipe in white sauce with artichokes and sun-dried tomatoes.

And if you liked this creamy chicken recipe with artichokes ready in 25 minutes, Subscribe to My YouTube Channel!

Season the chicken fillets with salt and pepper to taste. In a large skillet, add the olive oil and brown the meat over medium-high heat for 3 to 5 minutes on each side or until nicely browned and no longer raw in the middle.

Take out the chicken pieces and set them aside on a plate. In the same pan, add the sliced ​​mushrooms and sauté for a few minutes until soft. When they are ready, take them out and set them aside.

For the white sauce, add the butter to the pan and melt it, incorporate the flour and mix until the composition thickens. Pour in the chicken broth, cream, grated Parmesan cheese, garlic powder, pepper and salt. Add the spinach and chopped garlic and simmer until the sauce begins to thicken and the spinach leaves soften. Put the chicken and mushrooms back in the pan over the creamy sauce. If you want, serve with pasta.

Preparation time: 5 minutes
Actual cooking time: 20 minutes
Total time: 25 minutes

How to prepare the recipe for white chicken ostropel

Leave it for a while, just until the meat is a little white, do not fry, just 2 minutes on each side.

How do we make white chicken ostropel?

If it is a country bird, the vegetables are put after the meat has boiled well. Add a little salt and 1 teaspoon of thyme, put a lid on and let it boil over low, very low heat.

When the meat and vegetables are well penetrated, adjust the taste of salt and pepper (if necessary add more), turn off the heat and set aside, without a lid, to & bdquorespire & rdquo a little.

Pour lightly on top, do not mix with the spoon at all, do not crush the meat and vegetables, but shake the pan lightly, so that the garlic is evenly distributed in the ostropel. Cover with a lid and let it steam for 10-15 minutes before serving.

Because this food is like a kind of brine or cold, with thyme and garlic. I like it warm, with polenta, but much more I like it cold, when it is gelled, with hot bread. Mmm.