Easy to make chicken with an elegant and delectable creamy sauce, for a rustic and warming dinner to make in just 40’!
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Add the fillets in an oven proof dish and pour the oil over them.
Season with salt and pepper.
Cooked in the oven for 35′.
Add the margarine
along with the garlic.
When melted add the sliced mushrooms,
Deglaze with the wine,
Add the cream
along with the mustard
and thyme,
season with salt and pepper,
mix well and simmer.
Add the sauce on top of the chicken.
Chicken Fillets with Creamy Mushroom Sauce
Servings: 3 People
Ingredients
- 2-3 Chicken Fillets , each cut in half
- 30 ml EVOO , Extra Virgin Olive Oil
- 2 tbsp Margarine Original , Charalambides Christis
- 250 g Dairy Cream with 35% Fat , Charalambides Christis
- 300 g Small Portobello Mushrooms , sliced
- 1 Clove Garlic , minced with a garlic presser tool
- 100 ml Dry White Wine
- 1 tbsp Grain Mustard
- ½ tsp Fresh Thyme
- 2 tbsp Parsley , leaves picked
- 1 tsp Fine Sea Salt
- 1 tsp freshly ground Black Pepper
Instructions
- Turn the oven on at 190°C, air ventilation, rack in the middle.
- 60’ prior to cooking, remove the cut chicken fillets from the refrigerator. Add the fillets in an oven proof dish, pour the oil over them and season with ½ tsp of salt and ½ tsp of pepper. Cook in the oven for 35’.
- Place a sauteing pan on medium/high heat and add the margarine along with the garlic.
- Once the margarine has melted add the sliced mushrooms and sauté for 2-3’ for the mushrooms to soften.
- Deglaze with the wine, reduce the heat, and allow for the alcohol to evaporate.
- Add the cream along with the mustard and thyme, season with the remaining salt and pepper, mix well and simmer until the sauce has a nice consistency.
- Remove the chicken fillets from the oven into a dish, add some rice to the side and add the sauce on top of the chicken. Green beans are a nice pair or any other vegetable available.
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