Gentle, simple, quick and creamy – everything I love. Maybe our tastes will match. Try to cook fantastically tender and fragrant chicken with mushrooms in a creamy sauce for dinner!
How to cook chicken with mushrooms in a creamy sauce

Ingredients:

Chicken breast – 500 g
Champignons – 250 g
Dry white wine – 70 g
Black pepper – to taste
Cream – 250 g 20-25%
Garlic – 2 tooth.
Salt – to taste
Nutmeg – 0.5 tsp
Thyme – 1 tbsp.
Vegetable oil – 2 tbsp.
Milk – 50 g
Cooking:

one.
White meat for chicken with mushrooms in a creamy sauce, as for me, is the best option, but, of course, you can take chicken legs and thighs. But still, the breast is dietary meat, and it goes well with creamy sauce.

Rinse the breast, dry a little (you can get wet with paper towels, napkins) and cut into small pieces.

2.
We wash the mushrooms thoroughly, removing all impurities. I have them small, I cut the mushrooms into two or four parts.
Season the chicken with a little salt and pepper. Black pepper can be substituted for white.

Fry the pieces by adding a spoonful of oil (vegetable) to a hot frying pan. Fry quickly, over high heat, about a minute and a half, no more, stirring a couple of times.

Put the half-cooked chicken on a plate, and pour another tablespoon of oil into the pan. And throw in chopped mushrooms. We also quickly fry them and also over high heat until light, beautiful ruddy-golden.

3.
While the mushrooms are sautéing, peel and chop (or mince through a garlic press) the garlic. I took 2 large cloves.
Add garlic to the mushrooms and, after about 30 seconds, wine (take what you drink yourself, that is, good). We boil it for about a minute (or even less). There is practically no wine left, only the smell.

Add the chicken to the skillet and stir everything together.

four.
Pour cream and milk to the chicken and mushrooms (the fire is maximum almost all the time of cooking) and add our seasonings: nutmeg (of course, ground), salt, a little pepper and thyme. In my case, it’s fresh, but you can, as it turns out, dry. Let’s bring everything to a boil.

5.
It remains to evaporate the cream a little so that the sauce becomes a little thicker. Here it is better to reduce the fire a little. The lid can not be closed, but only covered from accidental splashes.
Of course, try and if If you like, add more seasonings, and maybe chop an extra clove of garlic if you like it.

Five minutes and – chicken with mushrooms in a creamy sauce is ready. Tender white chicken meat does not need long-term heat treatment at all. And even more so for champignons – they can be eaten raw.

Serve with a neutral side dish. For me, this dish is best with the same tender mashed potatoes.