𝗖𝗵𝗶𝗰𝗸𝗲𝗻 𝘄𝗶𝘁𝗵 𝗖𝗿𝗲𝗮𝗺𝘆 𝗠𝘂𝘀𝗵𝗿𝗼𝗼𝗺 𝗦𝗮𝘂𝗰𝗲 𝗥𝗲𝗰𝗶𝗽𝗲
This is a simple elegant dish - made entirely in one skillet, this yummy dinner can be on your table, ready to serve, in just 30 minutes.
• 900g Chicken Thigh – Boneless and skinless, chopped up (if using chicken breast you can add butter but I found the thigh 'juicy' enough)
• 2 Garlic Cloves crushed – flavour enhancers in this creamy mushroom sauce.
• 2 cups of Mushrooms – chopped up tiny
• Cornflour - to help thicken the sauce (I used guess work til it thickened up)
• White Wine - adds a depth of flavour to the sauce but I dont think it's necessary. Sauvignon Blanc. For a non-alcoholic version, replace it with chicken broth.
• 1 Cup of Cream – can use a heavy cream or make with half-and-half, which is a simple blend of equal parts whole milk & light cream. You can also use sour cream
2) Cook the Chicken: Season chicken breasts on both sides with salt and pepper. Place chicken breasts in skillet and cook on both sides, about 3 to 5 min per side or until no longer pink inside, time depends on thickness of your breasts. Since the breast is fairly thin, it should cook faster. Transfer the chicken to a plate.
3) Cook the Mushrooms: Add the onion, kale & garlic to the skillet and cook for a couple minutes until onion is translucent & soft.
4) Add the mushrooms and stir. Season mushrooms generously with salt and pepper. Let them cook for about 5 minutes, stirring occasionally. Let excess liquid evaporate. When they are cooked to your liking, add the wine and deglaze the pan by scraping the bottom of the skillet. All those brown bits are flavour!
5) Finish the Sauce: Sprinkle the cornflour over the mushrooms & stir for another minute just to remove the raw flour taste. Next, add the cream, stir and cook for 3 minutes, stirring occasionally or until sauce reduces a bit and thickens. Taste for seasoning & adjust with salt and pepper as needed. Add the chicken back to the skillet and spoon sauce over the chicken.
6) Finish and Serve: Garnish with parsley and serve hot
