Creamy Chicken and Mushroom
200 g button mushrooms (±1 1/2 cups)
1 garlic clove (peeled) (optional)
1 scallion (white part only) (optional)
10 ml vegetable oil (±2 tsp)
4 chicken breasts (±150 g / ±5 oz each)
Salt and pepper
150 ml heavy cream (±2/3 cup)
Cut mushrooms into quarters or eighths depending on the size. If using, chop garlic and scallion using the
Heat 5 ml / ±1 tsp oil in the
Universal Cookware 24 cm Frypan
(with coating or stainless steel)
on medium-high heat.
Season chicken with salt and pepper, add to Frypan and sear for 2-3 min. on each side until golden brown. Remove from pan.
In the hot pan, add remaining 5 ml / ±1 tsp oil, mushrooms, chopped garlic and scallion mixture, salt and pepper. Cook and stir on medium-high heat until brown, approx. 5 min.
Place chicken back in the Frypan with the mushrooms, add cream and simmer without cover on medium heat for 8-10 min., flipping chicken halfway through.
Serve with rice.