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Stegt kylling i cremet svampesauce - Stegt kylling i cremet flødesauce
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Pan-fried chicken in creamy mushroom sauce

Recipe for pan-fried chicken breast in a creamy mushroom sauce.
Course Main course
Cuisine Danish
Total Time 30 minutes
Servings 4 servings

Ingredients

Pan-fried chicken

  • 4 chicken breasts, approx. 500 g
  • 100 ml plain flour
  • 30 g butter
  • 2-3 tbsp oil
  • Salt and pepper

Creamy mushroom sauce

  • 400 g chestnut mushrooms, sliced
  • 1 small onion, finely chopped
  • 4 cloves garlic, grated or crushed
  • 250 ml whipping cream (38% fat)
  • 150 ml white wine or chicken stock
  • 1 1/2 tsp Dijon mustard
  • 60 g Parmesan, finely grated
  • Salt and pepper
  • Lemon, if using stock (optional)
  • Parsley and spring onions, to garnish

Instructions

  • Season the chicken breasts with salt and pepper, then turn them in the plain flour to coat.
  • Melt the butter with the oil in a frying pan over a medium heat and fry the chicken until golden on both sides and cooked through.
    Set the chicken aside on a plate and cover with foil.
  • Turn the heat right up and fry the mushrooms in the same pan until they have released their liquid and turned golden.
  • Add the onion and garlic, reduce to a medium heat and cook until the onion is soft and translucent. Season with salt and pepper.
  • Pour in the white wine or stock and let it reduce for 3-4 minutes.
    *If using stock, season the sauce with a little lemon juice at the end.
  • Add the Dijon mustard, cream and Parmesan and let the sauce simmer for 5 minutes.
    Season to taste with salt and pepper.
  • Return the chicken breasts to the sauce and heat through for a couple of minutes, then sprinkle with parsley and spring onions and serve with pasta, rice, potatoes or a good mash.