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
Cut the chicken breasts into medium cubes and season with salt, black pepper, garlic powder, and thyme with a little olive oil.
Sear the chicken on all sides until golden brown, then remove and set aside.
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.
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.
Add the herb butter (or regular butter) and minced garlic, then return the chicken and stir together, then remove the mixture from the heat.
To prepare the sauce: In a bowl, mix the bechamel mix with cold milk and stir over medium heat until creamy.
Take 2-3 tablespoons of the sauce and stir it into the chicken and mushroom mixture.
Spread a little sauce in a baking dish, then add the chicken mixture, then cover with the remaining sauce.
(Optional) Fry small potato cubes for crunch, then distribute over the dish.
Place the dish in a preheated oven at 180°C for half an hour, then remove and serve hot.
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