Chicken Breast with Creamy Mushroom is a comforting yet elegant main course made with tender, pan-seared chicken breast and a rich, velvety mushroom cream sauce. This dish combines simple ingredients with classic techniques, resulting in a flavorful meal that is perfect for both busy weeknights and relaxed weekend lunches. Serve it with rice, pasta, or mashed potatoes for a complete and satisfying plate.
Chicken Breast with Creamy Mushroom
Print RecipeIngredients
- 50 Dekagram (dkg) chicken breast
- 50 Dekagram (dkg) champignon
- 4 Table spoon (tbsp) sour cream
- 2 Tea spoon (tsp) salt
- 1 Tea spoon (tsp) black pepper, grounded
- 2 Piece garlic cloves
- 1 Tea spoon (tsp) marjoram (or thyme)
- 1 Table spoon (tbsp) oil
Instructions
Chicken breast has many variation to cook if you want an easy dinner recipe. Here I cooked with a light creamy mushroom sauce. First cut into small cubes the chicken breast and toast on tablespoon oil on high heat, add salt and season with pepper, garlic and marjoram. Quarter the champignons and a!er toasting the breast for 10-15 minutes add the mushroom as well. Continue to cook and stir occasionally, add 1 dl water avoiding sticking the meat if necessary. Cook on reduced heat for 20 minutes and add the sour cream, stir well, bring to moil and close the heat. Don’t overcook the cream. Serve hot with rice.
