Chicken in Cream and Mushrooms (serves 4)
Time: ~30 min
Difficulty: Easy

• 4 chicken breast fillets — 4 escalopes de poulet

• 250 g button mushrooms (Paris mushrooms) — 250 g de champignons de Paris

• 1 onion — 1 oignon

• 2 garlic cloves — 2 gousses d’ail

• 200 ml thick crème fraîche (or thick cream) — 200 ml de crème fraîche épaisse (ou crème épaisse)

• 1 tbsp Dijon mustard — 1 c. à s. de moutarde de Dijon

• 1 tbsp olive oil — 1 c. à s. d’huile d’olive

• Black pepper (a pinch) — poivre noir (une pincée)

• Salt (to taste) — sel (selon goût)

Instructions

Prep

Slice the onion and chop the garlic. Slice the mushrooms. Season the chicken with salt and pepper.

Cook the chicken

Heat the olive oil in a pan over medium heat. Add the chicken fillets and cook about 5 minutes per side, until nicely browned and cooked through. Remove the chicken from the pan and set aside.

Cook the vegetables

In the same pan, sauté the onion and garlic until translucent. Add the sliced mushrooms and cook until they’re golden and the water from the mushrooms has evaporated.

Make the sauce

Lower the heat and add the crème fraîche (or thick cream) and the mustard to the mushrooms and onions. Mix well and let it simmer a few minutes, until the sauce thickens.

Combine

Return the chicken to the pan with the sauce. Let it simmer a few minutes so the chicken absorbs the sauce.

Finish

Adjust seasoning with salt and pepper if needed. Sprinkle with chopped parsley before serving (optional).

Serving suggestion: Great with rice, pasta, or steamed vegetables. Enjoy!