Chicken breast with mushrooms in a creamy sauce

Chicken breast and even mushroom sauce ... mmm, great for lunch or dinner

Ingredients

• chicken breast (fillet) 500 g
• butter for frying 2 tablespoons
• salt
• freshly ground pepper
• For creamy mushroom sauce
• champignons 200 g
• onions 1-2 pcs
• flour 2 tsp
• chicken broth 100-150 ml
• cream (low fat) 100-150 ml
• dill
• butter or vegetable oil for frying
• salt
• freshly ground pepper

Directions

1. Wash the chicken breast, dry it and rub with salt and pepper.
2. Melt the butter in a frying pan and remove the foam from the surface.
3. Fry the breast in well-heated butter (or a mixture of butter and vegetable oils) for ~ 3-4 minutes on each side (until golden brown).
4. Transfer the fried breast to a baking dish, put in the oven and bake for ~ 8-12 minutes at a temperature of ~ 180 ° C.
5. Prepare a creamy mushroom sauce.
6. Wash the mushrooms, dry and cut into slices.
7. Peel the onion and chop finely.
8. Wash, dry and chop the greens.
9. In the same pan where the breasts were fried, fry the onions for ~ 4-5 minutes.
10. Add mushrooms and fry, stirring occasionally, for ~ 6 minutes.
11. Sprinkle onion with mushrooms with flour and fry for another ~ 1-2 minutes.
12. Pour in broth, stirring occasionally, bring to a boil and simmer for ~ 3 minutes. Season with salt and pepper.
13. Reduce heat, add cream and mix well.
14. Simmer over low heat, practically not bringing to a boil, ~ 2-3 minutes, until the sauce thickens a little.
15. Add dill and stir.
16. Put chicken breasts in a frying pan with sauce, cover and warm up for ~ 2 minutes (you can warm up on the lowest heat or turn off the heat and cover tightly).
17. When serving, cut the breast into slices ~ 1.5 cm thick and pour over the creamy mushroom sauce.