A simple chicken recipe with tender vegetables bathed in a tasty and slightly creamy sauce.
Ingredients for 2 persons
- 200-250 g of chicken breast (boneless, skinless)
- 1 tablespoon of olive oil
- 200 g of fresh mushrooms
- 250 g of carrots (gross weight)
- 1 tablespoon of paprika
- 150 ml of chicken broth (or 150 ml water + 1 chicken stock cube)
- 4 tablespoons of cooking cream
- Salt and pepper
Cut the chicken into large pieces.
Wash and then slice the mushrooms.
Peel, wash, then cut the carrots into slices.
In a frying pan, heat the oil and brown the chicken pieces until they are all golden brown.
When the chicken is cooked, add the mushrooms. Continue cooking the chicken and mushrooms for 5 minutes over medium heat (7/10), stirring regularly.
After 5 minutes of cooking, add the carrot slices, the paprika and the chicken broth. Mix.
Put a lid on the pan. Cook covered over medium heat (5/10) for 20 minutes.
After 20 minutes of cooking, reduce the power of the heat (3/10) and remove the lid from the pan.
Add the cream. Mix.
Salt and pepper to your taste.
At the end, cook over low heat for about 2 minutes so that the cream warms up.