Chicken breast with mushrooms in creamy sauce

3 servings
30 min

How to put out chicken breast with mushrooms in creamy sauce? Prepare everything you need for this. Any can be used as mushrooms. I'll cook with fresh champignons. I recommend taking fat cream. The fatter they are, the thicker and creamier the sauce will be.

Rinse the chicken breasts in running water and dry with a paper towel to remove excess moisture from them. Pour some vegetable oil into a hot pan and fry the chicken breasts on both sides until golden brown. Then make the heat smaller, cover the pan with a lid and leave the breasts to cook on a low heat for 15 minutes. A little moisture will appear from the meat. But, if necessary, you can pour a little water.

In another pan, fry the finely chopped onions for a minute until soft.

Rinse the champignons and cut into slices. Add the chopped champignons to the pan to the onion and fry everything together for a further 3-5 minutes. During frying, champignons will decrease in size.

Then pour the oily cream into the pan. Add the garlic passed through the press. Add salt and spices to taste.

Lay out the fried breasts. Stir everything and simmer for another 5 minutes. Ready-made chicken breasts with mushrooms in creamy sauce are ready! Place on a plate and serve to the table.

Supplement the dish with fresh vegetables. Enjoy your meal!