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Chicken steak with mushroom creamy sauce

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  • 800 g chicken fillets (4pcs)
  • 150 g Shiitake mushrooms, sliced thinly without the stalks
  • 200 g Champions
  • 50 g unsalted butter
  • 50 ml cooking cream
  • 1 tbsp Dijon mustard
  • 3 clove garlic, minced
  • 1 tbsp black peppercorns, cracked
  • 4 sprig thyme, fresh
  • 2 tbsp red wine
  • 1 pinch salt

  1. Place the chicken fillets on a flat surface and rub them with the cracked black pepper and salt.
  2. Place a frying pan with a heavy base over medium heat and place 1/3 of the butter in pan. Cook the chicken steaks for 3 minutes on each side until cooked the way you like it.
  3. Remove the steaks from the pan and place on a platter and cover with foil.
  4. Place the remaining butter in the pan, the same one you used with the steaks, and add the garlic, thyme and the mushrooms.
  5. Stir frequently for around 4 minutes until the mushrooms become soft.
  6. Add the wine to the pan and continue stirring until the wine starts evaporating.
  7. Pour in the cream and the spoon of mustard.
  8. Reduce the heat. Cook until the sauce thickens and remove from heat.
  9. Place the steaks on serving plates and top with creamy mushroom sauce.

Good points

  • High in pantothenic acid
  • High in riboflavin
  • High in selenium
  • Very high in vitamin B6

Preparation time: 30 min
Portions: 4
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 413.56 kcal
Carbohydrates: 8.07 g
Cholesterol: 234.56 mg
Sugar: 2.48 g
Protein: 51.43 g
Fat: 19.67 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com