Preparation materials
500g chicken breast or bone-sealed chicken thighs
200g oyster mushrooms or king oyster mushrooms
200ml whipping cream or fresh cream for cooking
1/2 onion
3 cloves of garlic
20g plain butter
1 teaspoon of oregano
salt, pepper, olive oil or cooking oil
How to do
Step 1: Pre-processing ingredients
Wash chicken, pat dry and cut into bite-sized pieces. Wash mushrooms quickly with water, drain and slice.
Peel onions, chop finely. Mince garlic. You can pat the chicken dry to make the surface goldener when pan-frying.
Step 2: Marinate and pan-fry chicken
Marinate the chicken with salt, pepper and a little oregano for about 15 minutes.
Heat a pan with olive oil and fatty butter, add chicken and pan until both sides are slightly golden brown, then remove to a plate.
Step 3: Sauté mushrooms and onions
Use the pan again, add onions and garlic and stir-fry until fragrant. Continue to add mushrooms and stir-fry until mushrooms are soft and slightly golden brown.
You should not stir-fry mushrooms over over over low heat because mushrooms easily release a lot of water and lose their aroma.
Step 4: Make cream sauce
Add whipping cream to the mushroom pan, stir gently over low heat. Season with salt, pepper and oregano to taste.
When the sauce starts to thicken slightly, return the chicken to the pan, cook for another 5-7 minutes to let the chicken absorb evenly the cream sauce flavor.
Step 5: Complete the dish
Turn off the heat when the sauce reaches a moderate consistency. You can sprinkle more ground pepper or dried parsley leaves to make the dish more fragrant.
Chicken with mushroom cream sauce can be served hot, served with bread, pasta or mashed potatoes. The dish has a light creamy taste mixed with the natural sweetness of mushrooms and soft, fragrant chicken.
