Creamy Poultry with Mushrooms
Main course
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Cook Time
45 min
Servings
4
Difficulty
Easy
Prep Time
30 Min
Description
This creamy poultry dish with mushrooms is a true comforting delight, perfect for autumn evenings or festive meals. I often prepare it for my friends and family, and it is always very appreciated. The combination of tender poultry, fragrant mushrooms and creamy sauce is simply irresistible. The preparation is simple and quick thanks to the Thermomix®, making it an ideal dish for days when you have little time. Serve with fresh pasta, basmati rice or steamed potatoes for a complete and tasty meal. A comforting and easy to make dish that is sure to please!
Ingredients (11 ingredients)
-
500 g Paris mushrooms
-
400 g Chicken breast
-
200 ml Fresh cream
-
40 g Butter
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2 piece Shallots
-
1 branche Rosemary
-
1 feuille Bay leaf
-
2 tbsp Cognac
-
1 tsp Paprika
-
to taste Salt
-
to taste Pepper
Preparation (4 steps)
Shallots chop
Put the 2 shallots in the Thermomix bowl and chop 3 Sec./Stufe 5.
Mushrooms and shallots cook
Add 20 g of butter to the Thermomix bowl, then add the sliced Paris mushrooms. Salt and pepper. Cook 15 Min./100°C/Stufe 1.
Chicken cook
Melt 20 g of butter in a pan. Sauté the chicken breast strips for 5 minutes over high heat. Stir constantly so they don't stick. Deglaze the casserole with the cognac, scraping the cooking juices with a wooden spoon.
Sauce prepare
Reduce heat and pour the cream over the chicken. Add the mushrooms, bay leaf and rosemary sprig. Sprinkle with paprika, salt and pepper. Simmer for 10 minutes, stirring occasionally.
Finished cooking? Great! 🎉
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Created by
Camille Rousseau
1
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Kochbücher
Allergens
- Milk
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