Tender chicken pieces cooked in a creamy sauce is a favorite classic world-wide anywhere. This specific version has the addition of sauteed mushroom and whole grain mustard to the sauce. The fact that skinless, boneless chicken breasts were used makes this dish express.
However, I do believe this can also work with seared cooked chicken pieces (bone-in, skin-on) for a more complex flavor profile if you so wished to invest the added time and effort.
Ingredients: serves 4
400g mixed mushroom
1 Tbsp olive oil
2 red onion
2 garlic cloves
500g chicken breasts
4 tsp whole grain mustard
1 cup water
1 cube bouillon
1 cup cream
Method:
Add the torn or sliced mushroom to a large deep pan and let dry-fry until dark and nutty.
Finely slice the onion, and slice the chicken into 1cm strips; add to the mushroom when ready with a tablespoon olive oil. Saute for 5 minutes then add the mustard and a cup of water, and bouillon cube, bring to a boil, let simmer uncovered 5 minutes until chicken is cooked through.
Add the cream and cook a bit more until sauce is of desirable consistency; season to taste, and serve.
صحة و عافية
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