Pairs well with Creamy Mushroom Chicken
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Creamy Mushroom Chicken
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A savory dish featuring chicken marinated and cooked to perfection, then served with a creamy mushroom sauce.
00:45:00 total
Serves 4
medium
Meat Main Course
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Ingredients
- chicken - 500 grams (half a kilo)
- salt - 1/2 teaspoon (for marinade, plus a pinch for mushrooms)
- garlic powder - 1 teaspoon (for marinade)
- onion powder - 1 teaspoon (for marinade)
- paprika - 1 teaspoon (for marinade)
- black pepper - 1/2 teaspoon (for marinade, plus a pinch for mushrooms)
- olive oil - 1 tablespoon (for marinade)
- garlic - 2 cloves (minced, for marinade)
- oil - 2 tablespoons (for cooking chicken)
- butter - 2 tablespoons (for sauce)
- onion - 1 (large, chopped)
- mushrooms - watch the video to see (sliced)
- thyme - 1 sprig (a clove of)
- rosemary - 1 sprig (a sprig of)
- flour - 3 tablespoons (for sauce thickening)
- chicken broth - 3 cups
- cream - 1/2 cup (for mustard sauce)
- yogurt - watch the video to see (for sauce finishing)
- parsley - watch the video to see (for garnish)
Instructions
- Marinate the Chicken: Combine chicken with salt, garlic powder, onion powder, paprika, black pepper, olive oil, and minced garlic. Mix well and set aside to marinate.
- Cook the Chicken: Heat oil in a pan over high heat. Add the marinated chicken and cook until it takes on color from all sides. Remove from pan.
- Prepare the Sauce: In the same pan, add butter, chopped onion, and minced garlic. Stir immediately. Add mushrooms, a pinch of salt, black pepper, thyme, and rosemary. Cook until mushrooms wilt.
- Thicken the Sauce: Add flour and chicken broth to the pan. Stir in the cream for mustard sauce. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Finalize the Sauce: Mix some sauce with yogurt and then pour back into the pan. Adjust seasoning.
- Serve: Garnish with parsley before serving.
