Introduction
Enjoy a comforting and easy-to-make dish: chicken escalopes coated in a creamy mushroom sauce, served with fragrant rice. Perfect for a quick weekday meal or a delicious family dinner!
Ingredients (for 4 servings)
For the chicken and mushroom sauce:
- 4 chicken escalopes
- 250 g button mushrooms
- 2 shallots
- 2 garlic cloves
- 20 cl liquid cream
- 10 cl chicken broth
- 1 tablespoon mustard (optional)
- 1 tablespoon butter
- 1 tablespoon olive oil
- Salt and pepper
- Fresh parsley for garnish
For the side:
- 200 g basmati rice
- 40 cl water
- 1 pinch of salt
Preparation
1. Preparing the Ingredients
- Finely chop the shallots and garlic.
- Clean and slice the mushrooms thinly.
- Season the chicken escalopes with salt and pepper.
2. Cooking the Rice
- Bring 40 cl of water to a boil with a pinch of salt.
- Add the rice, cover, and let simmer over low heat for 10 minutes.
- Remove from heat and let rest covered.
3. Cooking the Chicken
- In a pan, heat the olive oil and brown the chicken escalopes for 3 to 4 minutes on each side.
- Remove and set aside.
4. Preparing the Mushroom Sauce
- In the same pan, melt the butter.
- Sauté the shallots and garlic for 2 minutes.
- Add the mushrooms and cook until their water evaporates.
- Deglaze with the chicken broth and let simmer for 2 minutes.
- Stir in the cream and mustard, mixing well.
- Return the chicken to the pan and let simmer for 5 minutes over low heat.
5. Plating and Enjoying
- Serve the chicken escalopes topped with the mushroom sauce.
- Accompany with rice and sprinkle with fresh parsley.
- Enjoy hot!
Tips
Serve with sautéed vegetables for a more balanced meal.
Swap the cream for coconut milk for a more exotic version.