Mushroom chicken – creamy and succulent 

Mushroom chicken is a quick and easy second course to prepare!

Tired of the usual chicken breast? With this recipe you will bring to the table a really succulent and tasty variant that will make your mouth water at first glance. In fact, it will be impossible to resist this creamy, soft and fragrant mushroom chicken. The chicken slices will be floured and then browned in a pan to create that appetizing golden crust. The addition of mushrooms and cooking with milk will make the chicken meat soft, tasty with an irresistible scent of undergrowth. This second course will be so delicious that it will become the trump card of your menus.

Ingredients

Chicken 1.2 kg 

Mushrooms 500 g 

Butter 30 g 

Extra virgin olive oil 4 tablespoons 

Garlic 2 cloves 

Thyme 2 sprigs 

Parsley 2 tablespoons 

White wine 1,2 ml 

White white onion 1 

Whole milk 2 ml 

Salt to taste 

Pepper to taste

Preparation

Cut into 8 pieces and meanwhile clean the mushrooms and, once washed and dried, cut the chapels and stems into rather large cubes. Melt half the butter in a pan over moderate heat, add 1 tablespoon of oil and put the garlic to fry lightly. Add the mushrooms and thyme, a pinch of salt and pepper and cook for a few minutes, then sprinkle with parsley and remove from heat. In another pan heat the rest of the butter and oil and always over moderate heat put the chicken to brown. Add salt and pepper, pour the wine and let it evaporate over high heat. Add the onion and when it is soft pour the milk and lower the heat. Add salt and pepper, put the lid on and cook for 25 minutes, turning often. If the sauce is too liquid, open and turn up the heat until it withdraws. Add the mushrooms, mix well and continue cooking for 10 minutes over moderate heat. Transfer to a preheated serving dish and serve.

Tip

For a creamier consistency you can combine 100 ml of milk and 50 ml of fresh liquid cream!