SAVORY CHICKEN WITH MUSHROOM CREAM
A nice, comforting and timeless dish... A recipe that quietly fits into the great classics for Sundays or whenever you want.
600 g chicken breasts:
600 g brown Mushroom
400 g Cream
2 Garlic cloves
Salt and pepper
Espelette Pepper (optional)
Cut the chicken into small bites and Lightly flour them.
Cut the mushrooms into thin slices or quarters. Mince the shallot and the garlic. Chop the parsley.
In a pan, heat 5 tbsp of oil (do not smoke), cook the chicken for about 4-5 minutes, until they brown (turn them over as soon as a small golden crust has formed). Let cook for another 2-3 minutes. Remove and keep aside.
In the same pan, brown 2 tbsp of oil then add the garlic and the shallot. Allow to brown slightly then add the mushrooms.
Cook over medium heat for about 10 minutes, the mushrooms must lose their water, color (they will be tastier this way).
When the mushrooms are cooked, add the meat then the cream. Leave to simmer for a few minutes, until the cream heats up, soaks up the flavors and thickens slightly. Add the spinach and cook for another 3 minutes.
Salt, pepper, add the parsley. Serve hot (with plain rice on the side if you like or a rustic bread).