Creamy chicken pan with mushrooms, peas and peppers

Creamy chicken pan with mushrooms, peas and peppers

Chicken pan is prepared with fresh mushrooms, peas and peppers in a thick, creamy sauce. First, the chicken breast fillet is baked in the oven and then braised in the pan with the vegetables. Covered in a delicious sauce made from milk, egg yolks and cream, the dish takes on a truly delicious flavour.

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Creamy chicken pan with mushrooms, peas and peppers

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PREP TIME

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COOK TIME

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Other time

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TOTAL TIME

60 mins

Ingredients

  • 4 chicken breast fillets
  • 1 tbsp vegetable oil
  • Salt, to taste
  • Black pepper, freshly ground, to taste
  • 240 g mushrooms
  • ½ pepper
  • 100 g butter
  • 4 tbsp flour
  • 500 ml chicken stock
  • 350 ml milk
  • 2 egg yolks
  • 70 ml cream
  • 150 g peas, frozen
  • 2-3 sprigs parsley
  • garlic, optional

Instructions

  1. Preheat the oven to 180°C.
  2. Grease baking tray with vegetable oil.
  3. Sprinkle chicken fillets with salt and pepper on both sides.
  4. Place on the baking tray and bake for about 25-30 minutes until tender.
  5. Then remove from the oven, leave to cool slightly and cut into small pieces.
  6. Chop the mushrooms into thin slices.
  7. Remove the seeds from the peppers and dice.
  8. Heat the butter in a deep frying pan.
  9. Fry the mushrooms in it for 5-6 minutes until they are soft.
  10. Add flour, stir well, cook for 1 minute.
  11. Pour in hot stock and milk.
  12. Bring the liquid to the boil and season with salt and pepper.
  13. Simmer over low heat under a lid for 3 to 4 minutes.
  14. Whisk egg yolks in a bowl until smooth.
  15. Stir in half ladle of the liquid from the pan.
  16. Add the egg yolks to the pan, stirring constantly.
  17. Simmer the sauce for about 2 minutes.
  18. Stir in chicken, peas and peppers.
  19. Cook for another 3 to 4 minutes.
  20. Remove chicken pan from heat and sprinkle with chopped parsley.

Equipment

PREP TIME

0 mins

COOK TIME

0 mins

Other time

0 mins

TOTAL TIME

60 mins
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