Chicken and Mushrooms with cream
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 small skinned baby chicken400 grams of fresh mushrooms2 tbsp of creme fraiche6 tbsp of double cream100ml of chicken stock50 g of unsalted butter1 cup of fresh unsalted butter1/4 cup of spring onions cut in small pieces1 tbsp of white flourSalt and Pepper
wash the chicken.
melt 1/2 of the butter in a thick pan
let the chicken brown and cooked slowly with the lid in its own juices. Add a little water if necessary.
while the chicken cooks slice the mushrooms and the spring onions.
once the chicken is cooked, leave it on the side with its juices.
melt the other half of the butter and gently soften the spring onions, and then add the sliced mushrooms. When nicely brown add the tbsp of flour and stir. throw the chicken stock, stir and cook slowly for 10mn.
Check the seasoning and add pepper and salt if desired.
Add the cup of parsley put the chicken back into the pan and serve while hot.
Enjoy
Serving Size: serves 4
Number of Servings: 4
melt 1/2 of the butter in a thick pan
let the chicken brown and cooked slowly with the lid in its own juices. Add a little water if necessary.
while the chicken cooks slice the mushrooms and the spring onions.
once the chicken is cooked, leave it on the side with its juices.
melt the other half of the butter and gently soften the spring onions, and then add the sliced mushrooms. When nicely brown add the tbsp of flour and stir. throw the chicken stock, stir and cook slowly for 10mn.
Check the seasoning and add pepper and salt if desired.
Add the cup of parsley put the chicken back into the pan and serve while hot.
Enjoy
Serving Size: serves 4
Number of Servings: 4
Nutritional Info Amount Per Serving
- Calories: 582.5
- Total Fat: 34.7 g
- Cholesterol: 128.0 mg
- Sodium: 1,881.1 mg
- Total Carbs: 30.5 g
- Dietary Fiber: 2.8 g
- Protein: 36.7 g
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