Chicken Breast in Cream Sauce with Mushrooms, Garlic, and Onion

Cooking method

1. Step 1:

   

   Rinse the chicken breast under running water and pat it dry with paper towels. Cut the meat into medium pieces, keeping them roughly the same size.

2. Step 2:

   

   Heat a skillet until hot and pour in a little vegetable oil. Add the chicken and fry over high heat for 3–5 minutes, until golden.

3. Step 3:

   

   Peel the onion and rinse it in cold water. Cut it into large pieces, such as half-moons.

4. Step 4:

   

   Add the chopped onion to the skillet with the chicken. Stir and cook together for 2–3 minutes, until the onion is lightly browned and translucent.

5. Step 5:

   

   I'm using frozen mushrooms — thaw them first and drain off all the liquid. These are wild mushrooms; in mushroom season they were foraged, cleaned, boiled, and frozen.

6. Step 6:

   

   Add all the mushrooms to the skillet with the chicken. Stir and cook together until all the liquid from the mushrooms evaporates — about 5 minutes.

7. Step 7:

   

   Then pour in some cream. If it's very thick, you can thin it with a little water. Cover the skillet, lower the heat, and simmer everything in the cream for 10–15 minutes.

8. Step 8:

   

   While it simmers, peel and mince a few garlic cloves. At the end of cooking, season the dish with a little salt and spices, sprinkle in the garlic, and stir. Turn off the heat and let it sit, covered, for 10 minutes — it'll take on a lovely garlicky aroma. Serve on its own or with any side dish. Enjoy, and have fun cooking!