Creamy Mushroom Chicken

AuthorGeo FoodsCategory

Ingredients

 · Olive oil
 · 2 chicken breasts
 · 3-4 garlic cloves
 · ½ onion
 · 3-4 garlic cloves
 · 100 g chestnut mushrooms
 · 250 ml chicken stock
 · Salt and pepper
 · 100 ml creme fraiche
 · 1 tablespoon parsley
 · 300 g broccoli

Preparation

1

Heat oil in a non-stick frying pan, add the chicken breasts and fry for about 10 minutes, or until well browned on both sides. Set aside. In the same pan, add a little more oil and fry the onion for two minutes. Add garlic and fry for another two minutes. Add the mushrooms and fry until golden-brown. Return the chicken to the pan and stir in the stock. Bring to boil. Cover with a lid, lower the heat and simmer for 12–15 minutes, or until the chicken is cooked through. Season with salt and pepper. Meanwhile, cook the broccoli in boiling salted water until tender. Stir the creme fraiche and parsley into the sauce and serve with the broccoli.

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Ingredients

 · Olive oil
 · 2 chicken breasts
 · 3-4 garlic cloves
 · ½ onion
 · 3-4 garlic cloves
 · 100 g chestnut mushrooms
 · 250 ml chicken stock
 · Salt and pepper
 · 100 ml creme fraiche
 · 1 tablespoon parsley
 · 300 g broccoli

Directions

1

Heat oil in a non-stick frying pan, add the chicken breasts and fry for about 10 minutes, or until well browned on both sides. Set aside. In the same pan, add a little more oil and fry the onion for two minutes. Add garlic and fry for another two minutes. Add the mushrooms and fry until golden-brown. Return the chicken to the pan and stir in the stock. Bring to boil. Cover with a lid, lower the heat and simmer for 12–15 minutes, or until the chicken is cooked through. Season with salt and pepper. Meanwhile, cook the broccoli in boiling salted water until tender. Stir the creme fraiche and parsley into the sauce and serve with the broccoli.

Creamy Mushroom Chicken

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