Creamy Chicken and mushroom
An delicious recipe for creamy chicken with mushroom made on the stove top.
Equipment
Ingredients
- 2 pounds of chicken chopped into small pieces approx. 3-6 large cuts
- 2 cups of chopped mushrooms
- 1/2 cup of liquid chicken broth
- 1 cup of heavy cream
- 1 tablespoon of butter
- 1 teaspoon of garlic powder
- 1 teaspoon of dried parsley or 1 sprig of fresh parsley
- 1 tablespoon of olive oil
- pinch of salt and pepper to taste
Instructions
- Chop the uncooked chicken into small pieces. (If using frozen chicken, cook the chicken first and then chop it.)
- Heat a large non-stick pan to medium temperature, and cook the chicken for 7-8 minutes with a tablespoon of olive oil, salt and pepper. Turn the chicken to both sides so that it cooks on both sides.
- Add the mushrooms, broth, butter, and garlic powder to the pan and cook for about 4-5 minutes with a cover on top of the pan.
- Add the heavy cream, and parsley into the pan and let it cook into the sauces for 2-3 minutes.
- Once it all looks cooked, take off the stove and serve while warm.
Notes
What to serve with it?
This creamy chicken in mushroom sauce goes really well with white or brown rice, which you can cook in the rice cooker at the same time.
You can also serve it with pasta, naan or pita bread for a change.
How to store it?
This creamy chicken in mushroom sauce can easily be prepared in advance and kept in the fridge.
You can also freeze it and and store it for up to a month. Just let it cool before placing in an airtight glass container, before placing in the freezer.
When thawing the cream may separate, with water on one side and fat on the other. However, you can just mix it again while reheating.
Nutrition
Serving: 1gCalories: 783kcalCarbohydrates: 7gProtein: 58gFat: 58gSaturated Fat: 24gPolyunsaturated Fat: 28gTrans Fat: 1gCholesterol: 289mgSodium: 337mgFiber: 2gSugar: 4g
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.