Creamy Chicken with Cheese and Mushrooms
Creamy Chicken with Cheese and Mushrooms
Description
Tender chicken pieces seasoned with thyme and garlic, pan-fried with caramelized onions and mushrooms, bathed in a rich creamy cheese sauce. Can be served with crispy French fries or boiled pasta or as a filling for pies.
A versatile recipe suitable for gatherings and quick meals, featuring a creamy texture and balanced flavor.
Ingredients
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Instructions
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Cut the chicken breasts into medium cubes and season with salt, black pepper, garlic powder, and thyme with a little olive oil.
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Sear the chicken on all sides until golden brown, then remove and set aside.
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In the same pan, add the onion and sauté for 2-3 minutes with a pinch of salt, then caramelize the onion by adding a little water whenever it dries out, repeating until it turns brown.
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Add a large amount of mushrooms and sauté with the onion until they reduce in size and darken, then season with salt and white pepper.
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Add the herb butter (or regular butter) and minced garlic, then return the chicken and stir together, then remove the mixture from the heat.
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To prepare the sauce: In a bowl, mix the bechamel mix with cold milk and stir over medium heat until creamy.
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Take 2-3 tablespoons of the sauce and stir it into the chicken and mushroom mixture.
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Spread a little sauce in a baking dish, then add the chicken mixture, then cover with the remaining sauce.
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(Optional) Fry small potato cubes for crunch, then distribute over the dish.
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Place the dish in a preheated oven at 180°C for half an hour, then remove and serve hot.
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