Chicken and Mushrooms in Cream Sauce

Ingredients

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• 500 g (1.1 lb) boneless, skinless chicken breasts
• 400 g (14 oz) button mushrooms
• 1 onion
• 2 tbsp clarified butter or vegetable oil
• 1 tbsp all-purpose flour
• 100 ml (3.4 fl oz) dry white wine or broth
• 200 ml (3/4 cup) chicken broth
• 200 g (7.1 oz) heavy cream
• 1 tsp lemon juice
• salt, pepper and paprika to taste
• 2 tbsp chopped fresh parsley

Method

1. Cut the chicken into strips about 1/2 in (1 cm) wide and season with salt, pepper and paprika. Clean the mushrooms and slice them, and finely dice the onion.
2. Heat half of the fat in a skillet over high heat. Brown the meat in two batches for 2 to 3 minutes each, turning it, then remove it and set it aside.
3. Add the remaining fat to the pan and brown the mushrooms for 5 minutes, without salting them too early. Add the onion and cook for 2 more minutes.
4. Dust the flour over the mushrooms, cook for 1 minute and deglaze with the wine. Let it reduce almost completely. Part of the alcohol remains; if you prefer to avoid alcohol, use broth with a squeeze of lemon juice instead.
5. Add the broth and cream and simmer gently for 5 minutes, until the sauce is thick enough to coat a spoon.
6. Return the meat with its juices to the sauce and let it steep for 3 minutes. Season with lemon juice, salt and pepper, sprinkle with parsley and serve with rice, noodles or Spätzle.

Tip: Don't overcrowd the pan. With too much meat at once, the heat drops and the meat cooks in its own juices instead of browning.

Tip: Pork tenderloin or turkey breast works just as well.

Food safety: Always cook poultry all the way through: the core temperature at the coldest point must reach at least 158 °F (70 °C) and be held there for at least 2 minutes; use a kitchen thermometer.