CHICKEN WITH CREAM AND MUSHROOM

COOKING TIME : 20 Min.

PREPARATION : 10 Min.

FOR HOW MANY PERSON : 4-6

DIFFICULTY : Moderate

CONTENTS :

3 pieces of chicken breast
1 pack of 18% fat cream
2 teaspoons of salt
1 teaspoon of black pepper
2 handfuls of flour
1 tablespoon of butter
3 tablespoons of olive oil
300 ml broth
400 g chestnut mushrooms
1/3 bunch of parsley
3 large potatoes

*If you want to make Chicken with Cream and Mushroom start with slicing 3 pieces of chicken breast by cutting it crosswise and obliquely so that 3-4 pieces come out. They will be pieces about 2 fingers wide and 10 cm long.
*Add 1.5 tablespoons of cream and one teaspoon each of salt and pepper and mix.
*Chop 3 large potatoes thinly in the classic mother style and place in ice water.
*To fry the potatoes, put the sunflower oil in the pan and heat it.
*We will fry the potatoes in two rounds.
*Remove the potatoes from the ice water and pat dry on a clean kitchen cloth. Start frying the potatoes by throwing them in the oil that is heated at medium heat.
*If it turns slightly yellow and breaks in the middle when you hold it, it means the first round is ready. Put the fried potatoes on a perforated strainer to drain excess oil. Put a baking wire on the baking tray and arrange the potatoes on the wire. When the first round of potatoes is fried, turn on the oil and increase the temperature for the second round of frying.
*You can add the potatoes little by little to the pot and continue frying.
*When the potatoes turn golden brown, remove them to a perforated strainer and sprinkle with salt while still hot.
*Clean 400 gr chestnut mushrooms with a damp cloth, do not wash them with water and clean them because they kind of die and lose their flavor. Cut the mushrooms into quarters like apple slices.
*Cut the stems of 1/3 bunch of parsley and chop finely, cut the leaf parts roughly, not too small.
*Sprinkle 2 handfuls of flour on the kitchen counter and flour the chickens.
*Put a large skillet on the biggest burner of the stove and add 1 tablespoon of butter and 3 tablespoons of olive oil into it.
*Turn on the stove on the highest setting. Once the oil is hot, add the chicken pieces one by one. Make sure to space them out so that the chickens are well sealed and do not release their juices. If not all fit, cook chicken in 2 rounds.
*Take the fried chicken from the pan and add the mushrooms to the pan and cook them. When the mushrooms are roasted, add 1 teaspoon of salt and the stems of the parsley.
*Add half of the 300 ml broth to the pan, and make sure to scrape the remaining flavors stuck at the bottom of the pan and add them to the food again. We want these flavors to pass to mushrooms and food. Add the remaining broth to the pan.
*Add the chicken and parsley leaves to the pan and mix.
*Turn off the stove and add the remaining cream to the pan and mix well so that the cream passes into all the ingredients.
*When you put the potatoes next to your chicken with creamy mushroom cream, your Chicken with Cream and Mushroom is ready.