Chicken Breasts in Creamy Sauce - recipe
Ingredients
- Chicken (breast) - 2 pcs
- Flour - 1 tbs
- Champignons - 150 gr
- Cream - 50 ml
- chicken broth - 200 ml
- Garlic (cloves) - 1 pcs
- Sage - 0.5 tsp
- Green onion
- Salt
- Pepper
For 1 batch(es) (
)
Chicken Breasts in Creamy Sauce Directions
Multicooker firm: MAXWELL
MW-3814,MW-3815
1. Cut the chicken breasts into thin cubes and season with salt.
2. Thinly chop the mushrooms, chop the green onion, chop the garlic.
3. Put the breasts in a bowl, add mushrooms, green onions and garlic, pour in half of the broth. Close the lid and turn on the Stew / Meat setting for 50 minutes. Cook, stirring and adding broth as the liquid evaporates.
4. Combine sour cream and flour in a bowl.
5. 10 minutes before the end of stewing, pour the sour cream mixture into the bowl, add sage and pepper. Stir and continue cooking, stirring occasionally.
6. Serve with pasta or rice.
TIPS:
You can use ready-made canned champignons or any other mushrooms with a delicate flavor, such as porcini mushrooms. If using canned mushrooms, add the juice from the jar along with the mushrooms.