Ingredients:
– 300 g chicken breast
– 250 g mushrooms
– 30 g butter
– 150 g heavy cream (30-33% fat content)
– 50 g water
– 1 garlic clove
– Fresh parsley for garnish
– Vegetable oil
Instructions:
1. Slice the chicken breast into thin strips. Clean the mushrooms and slice them as well. Finely chop the garlic and parsley.
2. Heat a large skillet over medium heat and add vegetable oil. Once the oil is hot, add the chicken breast strips and cook until they are golden brown and cooked through. Remove the chicken from the skillet and set it aside.
3. In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and sauté until they are tender and lightly browned.
4. Add the garlic to the skillet and cook for another minute, stirring continuously to prevent burning.
5. Pour in the water and cook for a few minutes to deglaze the skillet and create a flavorful base for the sauce.
6. Reduce the heat to low and add the heavy cream to the skillet. Stir well to combine all the ingredients and let the sauce simmer for a few minutes until it thickens slightly.
7. Return the cooked chicken to the skillet and stir it into the sauce. Continue cooking for a few more minutes until the chicken is heated through.
8. Season with salt and pepper to taste. If desired, add additional herbs or spices according to your preference.
9. Remove the skillet from the heat and garnish the creamy chicken with chopped parsley.
10. Serve the creamy chicken with mushrooms hot over rice, pasta, or with your favorite side dishes.