cream chicken with mushrooms
This preparation of chicken breasts in milk cream is so good by itself, that it can serve it only on bread toas as accompaniment.Do not forget to place soup spoons on the table so as not to get lost until the last drop of this delicious sauce.
Ingredients for 2 people:
1 Bonely boneless chicken breast cut into paintings
2 tablespoons of chopped red onion
1 teaspoon of fresh thyme or 1/2 teaspoon of dry thyme
1/3 cup of dry white wine
salt and pepper to taste 1/3 cup of chicken broth
3 tablespoons of butter
1/2 cup of thick milk
1 cup of mushrooms
2 tablespoons of minced smooth parsley
Nutritional information:
5.8 gr.carbohydrates per portion
Preparation:
Season the chicken with thyme, salt and pepper.
Heat two tablespoons of butter in a pan over medium heat until it forms Spume.
Add the chicken and skip it for 3 minutes until I brown.
Add the mushrooms, stirring occasionally, for 2 minutes.
Momentarily remove the chicken and the mushrooms from the pan and reserve them.
In the same pan add the other tablespoon of butter and sauté the onion for a few minutes.Add the wine and chicken broth.
Let boil for 5 minutes, lower the fire and leave cooking over 5 minutes by raging the bottom of the pan.
Add the cream of milk and let it remain cooked over low heat for another 5 minutes.
Return the mixture of chicken and mushrooms to the pan, add the chopped parsley and stir everything until everything warm.
Serve immediately.
