Chicken with mushrooms and creamy cream

What does it include?

Ingredients

• 800 g boneless chicken breast or thighs
• 300 g fresh mushrooms
• 1 medium onion
• 3 cloves of garlic
• 200 ml cooking cream (35% MG)
• 100 ml dry white wine
• 1 tablespoon butter
• 2 tablespoons olive oil
• Salt and pepper to taste
• Chopped fresh parsley

How to prepare it step by step?

Preparation

1. Prepare the mise en place: take the chicken out of the refrigerator 10–15 minutes beforehand so that it is not excessively cold. Clean the mushrooms with a damp cloth or kitchen paper and cut them into slices. Finely chop the onion and 2 cloves of garlic; reserve 1 whole clove of garlic to flavor the pan if you want.
2. Cut the chicken: cut the breasts or thighs into uniform 2–3 cm pieces to cook evenly. Dry the pieces with paper and season with salt and pepper on both sides.
3. Heat the skillet: Place a large skillet over medium-high heat and add 1 tablespoon of the oil and the butter. Wait until the butter begins to foam but without burning.
4. Seal the chicken: Add the chicken in a single layer (do not overcrowd). Sear for 2–3 minutes on each side until golden brown. Do this in batches if the pan won't hold all the chicken at once. Remove the chicken to a plate and reserve the juices in the pan.
5. Sauté the onion and garlic: lower the heat to medium, add the other tablespoon of oil if necessary. Add the chopped onion and cook for 6–8 minutes until translucent and tender. Add the minced garlic in the last 60 seconds and stir.
6. Cook the mushrooms: raise the heat slightly, add the sliced mushrooms and sauté them for 5–7 minutes until they release their water and begin to brown. Scrape any browned residue from the bottom with the spatula (deglaze slightly).
7. Deglaze with wine: add the white wine and increase the heat so that it bubbles for 1–2 minutes and the alcohol evaporates, stirring to integrate flavors.
8. Add the cream: lower the heat to medium-low and add the cream to cook. Stir and let the sauce thicken slightly for 3–4 minutes. Taste and adjust salt and pepper.
9. Add the chicken back: Add the reserved chicken back to the pan, partially cover, and cook for 6–8 minutes over low-medium heat until the chicken is cooked through (check to see that the juices run clear and that it's not pink). If the sauce is too thick, add 1–2 tablespoons of water or broth.
10. Final adjustments: check the salt and pepper, add fresh chopped parsley and mix. If you want a finer texture, you can puree part of the sauce with the blender and add it back.
11. Serve: Serve hot with rice, pasta, puree or a side of steamed vegetables.