Creamy Chicken with Carrots and Mushrooms

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


Step 1:

Cut the chicken into large pieces.

Wash and then slice the mushrooms.

Peel, wash, then cut the carrots into slices.

Step 2:

In a frying pan, heat the oil and brown the chicken pieces until they are all golden brown.

Step 3:

When the chicken is cooked, add the mushrooms. Continue cooking the chicken and mushrooms for 5 minutes over medium heat (7/10), stirring regularly.

Step 4:

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.

Step 5:

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.

Serve immediately.

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