Pan fried chicken in mushroom sauce
This is a French recipe just perfect for the cold weather.
- Prep Time : 10 minutes
- Cook Time : 50 minutes
- Yield : 4
- Allergens : milk
1. Heat the oil in a pan and fry the chicken for 5 minutes until it turns gold. Put the chicken in a tall pot. Pour the soup so it will cover, bring it to a boil covered half with the lid, for 35 minutes, or until the chicken is ready.
2. Melt the butter in a pan and saute the onion. Add the mushrooms and fry on high heat until the liquid reduces 3 quarters. Add the remaining soup from the chicken and bring to a boil until it develops a thick sauce.
3. Add the cream and mix for two minutes. Add the chicken and leave for 3 minutes, season.