Chicken breast with creamy mushroom sauce
- 1000 g mixed mushroom (white button mushroom, oyster mushroom, pioppino)
- 2 chicken breast
- 200 ml cooking cream
- 2 tablespoons flour
- 3-4 cloves garlic
- 500 g pasta
- parsley or coriander
- oil, salt, pepper
Cut the chicken breast into strips, salt and pepper and fry in a little oil. Put aside. In the same non-stick pan sauté the salted and sliced mushrooms, remove with a slotted spoon and add to the chicken.
Add a little water to the cream and whisk in the flour so there are no lumps. Add to the liquid remaining in the pan and simmer for (2-3 minutes). If the sauce is too thick, let down with some water.
Bear in mind the sauce will thicken with time. Return the mushroom and chicken to the creamy sauce in the pan, add 3-4 cloves of pressed garlic, remove from the heat and sprinkle with fresh parsley or coriander. Serve with tagliatelle, linguine or fettuccine.