Chicken with cream and mushrooms, the autumn sauce
Ingredients · Servings 6
- 6 Chicken Breasts
- 1 white onion
- 1 Button Mushroom
- 20 cl White wine
- 2 tablespoons of mustard
- 1 Thick fresh cream
- 1 tablespoon olive oil
- Cell
- Freshly ground pepper
Method · 35 min
- Peel the white onion and slice it thinly so it softens during cooking and delicately flavors the sauce. Drain the button mushrooms if they are canned, and slice them if they are not already sliced. Also prepare the chicken breasts, white wine, mustard, and crème fraîche so you have all the ingredients on hand when you're ready to cook.
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook for a few minutes, stirring regularly. It should become soft and slightly translucent, without browning too much. This initial cooking allows the onion to develop a mild and fragrant base flavor that will perfectly complement the creamy mushroom sauce.
- Place the chicken breasts in the pan with the sautéed onion. Let them cook for a few minutes on one side without moving them, then turn them over to brown the other side. Season with salt and pepper to taste. Aim for a nice, even color, as this will enhance the flavor of the dish and make it look very appetizing when served.
- Add the button mushrooms to the chicken and onion, then gently mix to combine the flavors. Let them cook for a few minutes so they release some of their liquid and absorb the cooking juices. Stir occasionally to prevent sticking. At this stage, the dish begins to take on its rich, autumnal character.
- Pour the white wine into the pan to deglaze the pan, then add the mustard. Stir thoroughly to coat the chicken and mushrooms evenly. Cook for a few moments over medium heat so the alcohol evaporates and the sauce begins to thicken. This step adds depth and richness to the flavor.
- Add the heavy cream to the pan, then stir carefully to coat the chicken pieces and mushrooms thoroughly. Reduce the heat to low to maintain a gentle simmer. The sauce should become smooth, creamy, and coat the back of a spoon. Taste and adjust the seasoning if necessary with a little salt and freshly ground pepper to your liking.
- Simmer everything for about 20 minutes over low heat, stirring occasionally to prevent the sauce from sticking to the bottom of the pan. Check that the chicken breasts are cooked through and that the sauce has reduced slightly. It should remain rich and creamy, while concentrating the flavors of the white wine, mustard, and mushrooms.
- Serve the chicken piping hot, generously coated with mushroom sauce. Divide the chicken breasts among the plates or place the pan directly in the center of the table for a more convivial feel. You can accompany this dish with rice, fresh tagliatelle, or homemade mashed potatoes to fully appreciate the sauce, the true star of this autumn recipe.
6 pers.
467/pers.
When autumn arrives at the table, chicken and mushrooms combine for a truly comforting dish. This recipe highlights the tenderness of the chicken, the mildness of seasonal mushrooms, and the richness of a creamy sauce enhanced with mustard. Simple to prepare, it's perfect for sharing and evokes memories of a warm meal, to be enjoyed with family or friends. A classic that transcends generations, for everyone to enjoy.
