The combination of juicy, meaty chicken breast and aromatic mushrooms is popular in many European cuisines. Try to cook these products as they are prepared by two of the most famous culinary nations - the French and Italians.
French style chicken with mushrooms and cream
To cook chicken with cream and mushrooms according to the French recipe you will need:
- 4 skinless and boneless chicken breasts;
- ½ teaspoon freshly squeezed lemon juice;
- 5 tablespoons of softened butter;
- 1 tablespoon of chopped shallots;
- 100 grams of small mushrooms;
- ¼ cup of chicken broth;
- ¼ cup dry white vermouth;
- 1 cup heavy cream;
- salt and freshly ground pepper;
- 2 tablespoons of chopped parsley.
Preheat oven to 200C. Beat the chicken breasts evenly, drizzle with lemon juice and season with salt and pepper. Melt the butter in a heavy-bottomed pan, fry the shallots until golden brown. Wipe the champignons with a damp paper towel, cut into even slices and add to the onion. Fry lightly, then add the chicken. Fry the fillets for a few minutes on both sides, until they are slightly golden. Place on a baking sheet lined with baking parchment and bake for 5-7 minutes.
Cover the meat with a piece of cling film to prevent it from staining the kitchen.
While the chicken is cooking, prepare the sauce. Pour the broth and wine into the pan with mushrooms and onions. Cook over high heat until the liquid thickens. Reduce heat to minimum and add heavy cream. Allow the sauce to thicken again and remove from heat. Place the cooked chicken on plates, top with the sauce and garnish with parsley.
Italian pasta with chicken, mushrooms and cream
For Italian pasta with chicken, mushrooms and heavy cream you will need:
- 400 grams of fettuccine-type pasta;
- 1 tablespoon of olive oil;
- 600 grams of chicken fillet;
- 125 grams of bacon;
- 1 head of onion, cut into small cubes;
- 300 grams of champignons;
- 200 grams of chicken broth;
- 1 glass of heavy cream;
- 1 tablespoon of Worcestershire sauce;
- 1/2 cup chopped parsley.
Instead of champignons, you can take more fragrant wild mushrooms - chanterelles, porcini, boletus.
Boil the pasta in 5 liters of salted water. Drain the fettuccine liquid, leave 2 tablespoons of the broth in a saucepan. Put the pasta back. Heat the oil in a large, deep skillet. Beat the chicken breasts and fry, then cut into julienne. In the same skillet, fry the bacon until golden brown. Add onion and mushrooms, chopped into small cubes. Fry for 5-7 minutes, pour in the broth and cream, season with parsley. Wait for the sauce to thicken slightly and add together in the chicken to the pasta. Season with black pepper and serve. You can cook this dish and slightly warming up the remaining meat in a creamy mushroom sauce, cut from fried or boiled chickens, served with the meal the day before.
