Authortapasonline
RatingDifficultyBeginner

Chicken with mushrooms in a cream and brandy sauce - chicken partners with mushrooms in this deliciously creamy dish. Of course, if you don't like mushrooms, you can omit them, perhaps substituting something else, such as green pepper. Remember to have some bread handy to mop out the pan.

Yields2 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins
 250 g Chicken Filletcut into strips
 200 g Button Mushroomssliced
 1 Clove of Garliccrushed
 300 ml Double Cream
 50 ml Brandy
 1 tsp Pimentón Dulce (mild smoked paprika)
 1 tbsp Olive Oiloptional
1

Heat the oil in a frying pan and add the chicken, mushrooms and garlic. Sauté on a medium heat until the chicken is cooked and the mushrooms have browned slightly.

2

Pour in the brandy, followed by the cream and stir to mix well.

3

Add the pimentón and cook until the sauce has thickened and coloured, stirring gently so that it does not split.

4

Serve immediately with some fresh bread.

Category, Cooking Method,

Ingredients

 250 g Chicken Filletcut into strips
 200 g Button Mushroomssliced
 1 Clove of Garliccrushed
 300 ml Double Cream
 50 ml Brandy
 1 tsp Pimentón Dulce (mild smoked paprika)
 1 tbsp Olive Oiloptional

Directions

1

Heat the oil in a frying pan and add the chicken, mushrooms and garlic. Sauté on a medium heat until the chicken is cooked and the mushrooms have browned slightly.

2

Pour in the brandy, followed by the cream and stir to mix well.

3

Add the pimentón and cook until the sauce has thickened and coloured, stirring gently so that it does not split.

4

Serve immediately with some fresh bread.

Pollo a la Crema