Materials:
- 4 chicken fillets (breast or thigh, depending on your preference)
- 200 ml cream
- 1 tablespoon of olive oil
- 2 garlic cloves, finely chopped
- 1 small onion, finely chopped
- 1/2 cup white wine (optional)
- 100 grams of mushrooms, sliced
- 1 tablespoon of Dijon mustard
- 1 cup of chicken broth
- 1 cup of fresh spinach
- Fresh parsley and thyme, finely chopped
- Zest and juice of 1 lemon
- Salt and pepper to taste
Instructions:
- Chicken preparation:
- In a large frying pan, heat the olive oil over medium heat. Add the chicken fillets and cook for about 4-5 minutes on each side until well browned. Remove the chicken from the pan and set aside.
- Vegetable sautéing:
- In the same pan, add the chopped onion and garlic. Sauté until they soften and release their aromas.
- Add the mushrooms and cook until they soften and turn golden.
- Sauce with Milk Cream:
- Pour the white wine into the pan and let it simmer until it is reduced by half (if you are not using wine, add more chicken stock).
- Add the Dijon mustard, mix well and then add the chicken stock and cream.
- Once the sauce starts to thicken, add the spinach and stir until it wilts.
- Combination and Finishing:
- Return the chicken to the pan, making sure it is covered in the sauce. Let it simmer for about 5-7 minutes until fully cooked.
- Add lemon juice and zest for a fresh and aromatic touch. Salt and pepper to taste.
- Sprinkle with fresh parsley and thyme before serving.
Serving:
This dish goes perfectly with rice, mashed potatoes or fresh bread. The velvety cream sauce and aromatic herbs will impress your family and friends!
Bon appetite!
