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.