Chicken in cream sauce

How to prepare chicken in cream sauce . A meat recipe that brings back many memories, since it was one of those that we prepared in my student days in Santiago de Compostela.

Therefore, it must also be economical and very successful, and hence the success it always had. With basic ingredients we get a delicious chicken dish in sauce, which also asks for a good artisan bread to sauté in the sauce.

As you will see, chicken recipes are very present on the blog, as they are healthy, cheap and versatile meat in the kitchen. I hope you cheer up with this chicken in sauce and prepare it at home, a very easy and quick dish to cook, perfect for “a dinner in less than 25 minutes”.

Preparation of the chicken in cream sauce

1. In this recipe we are going to use filleted chicken breasts. If you are tricky in the kitchen you can do it at home, but the butcher will prepare them for you without problem. Tell them what they are to grill and ready.
2. We start by peeling the onion and cut it into brunoise (small dice). For the mushrooms, we cut the base of the foot (which usually brings dirt). We clean the hat with a kitchen paper. Do not pass them through water. We reserve.
3. In a frying pan, with a little extra virgin olive oil, fry the onion over medium heat.
4. About 5 minutes, so that it softens and releases water. We salt to taste.

Cooking and final presentation of cream chicken

1. Cut the mushrooms into slices and add them to the pan. Mix, cover and let cook 10/12 minutes (medium heat).
2. We stir from time to time so they do not burn. They will release water and the base of our sauce will be formed.
3. When we see that they are already done, we pour the liquid cream for cooking. We mix and let cook, so that it thickens little by little.
4. Meanwhile, salt the chicken breasts and grill them, round and round.
5. Here prepare them to your liking, whether they are more or less made.
6. We pass the breasts to the pan with the cream sauce. We lower the heat and cook about 5 minutes so that it continues reducing the sauce, and the breasts soak up the flavor well.
7. We serve hot on the table, accompanied by rich bread and to enjoy this delicious dish.

Tips and advice for a chubby cream chicken

• The cream sauce is at its right point of creaminess, this is achieved with a cream with little fat, which is soft for cooking.
• Chicken meat is the protagonist of the recipe and one of the healthiest we can find in butchers and markets, and it is the most consumed in Spanish households.
• It has a large component of water, between 70-75%, and its main contribution is protein and proteins represent over 20%. It is also a low fat meat.
• Depending on how we cook it, it will have more or less nutrients. Grilled, as we are going to prepare the breasts in this recipe, is when we take advantage of its qualities.
• As a tip once you buy the chicken and get home the conservation is important. We must always have chicken meat in the fridge. I recommend you take it out of the plastic trays in which it comes packaged, and reserve it on a plate / platter, covered with kitchen paper. This will hold you for 48 hours in perfect condition.
• If you store it already cooked, do not spend more than 5 days. As I was saying, chicken is very versatile, so you can also make many recipes for use, such as chicken croquettes (recipe on the blog), salads, rice, etc.
• You can see all the photos of the step by step in the next album.