Chicken with Creamy Mushroom Sauce

Ingredients

• 500 g Chicken strips (cut into strips)
• 2 c. à soupe Sunflower oil (for cooking)
• 1 pincée Salt
• 1 pincée Black pepper
• ½ c. à café Garlic powder
• 1 pincée Espelette pepper (optional)
• 250 g Button mushrooms (sliced)
• 1 petit Onion (finely chopped)
• 200 ml Liquid cream (about 30% fat)
• 1 c. à soupe Dijon mustard
• 1 Chicken broth cube (dissolved in the rice cooking water)
• 200 g Rice (type of your choice (basmati, long grain, etc.))
• 1 c. à soupe Provencal herb mix (fresh chopped herbs (parsley, thyme, rosemary))

Instructions

1. Prepare the ingredients

   Cut the chicken into strips, slice the mushrooms and finely chop the onion. Measure the cream, mustard and seasonings.

   Time: PT5M

2. Brown the chicken

   In the pan, heat 2 tbsp sunflower oil over medium‑high heat. Add the chicken, season with salt and pepper, add garlic powder and Espelette pepper if desired. Brown for 10 minutes, turning regularly until fully colored.

   Time: PT10M

   Temperature: Feu moyen‑élevé

3. Set the chicken aside

   Transfer the browned chicken to a dish and keep the remaining juices in the pan.

   Time: PT0M

4. Cook the mushrooms

   In the same pan, add the sliced mushrooms. Cook for 5 minutes over medium heat until they release their water and it evaporates.

   Time: PT5M

   Temperature: Feu moyen

5. Add the onion

   Stir in the chopped onion and continue cooking for 5 minutes until translucent.

   Time: PT5M

   Temperature: Feu moyen

6. Make the creamy sauce

   Pour in the liquid cream and add Dijon mustard. Mix well and simmer for 5 minutes over low heat, without bringing to a boil.

   Time: PT5M

   Temperature: Feu doux

7. Adjust the seasoning

   Taste the sauce and adjust salt, pepper and optionally a bit of curry or spices of your choice.

   Time: PT1M

8. Reincorporate the chicken

   Return the chicken pieces to the pan, stir to coat with sauce and cook an additional 5 minutes so the chicken absorbs the flavors.

   Time: PT5M

   Temperature: Feu moyen

9. Cook the rice

   While the sauce finishes cooking, bring water to a boil, add the broth cube and rice. Cover and cook according to package instructions (about 15 minutes) until tender.

   Time: PT15M

   Temperature: 100°C

10. Finishing and serving

    Sprinkle the dish with a tablespoon of Provencal herb mix, serve the creamy chicken with hot rice.

    Time: PT1M

Nutrition Facts

Calories

620

Protein

32 g

Carbohydrates

55 g

Fat

22 g

Fiber

3 g