Chicken with Mushroom Cream Sauce

Ingredients

• Chicken Breast200 g
• Mushrooms1 cup (70 g)
• Bacon1 strip (30 g)
• Garlic1/2 clove (2 g)
• Butter1/2 tablespoon (15 g)
• Flour2 tablespoon (16 g)
• Milk1/3 cup (79 ml)
• Nutmeg1 pinch (1 g)
• Oil1 teaspoon (3 ml)

Instructions

1. 1

   Step 1

   For the white sauce: Melt the butter in a pan over medium heat. Add the flour, mix well with a whisk or a spoon and remove from the heat.

2. 2

   Step 2

   Add the warm milk gradually and mix well. Bring to a boil over medium heat and season with nutmeg and salt. Set aside.

3. 3

   Step 3

   Place a pan over high heat. Meanwhile, dice the bacon and season the chicken with salt and pepper.

4. 4

   Step 4

   Add the bacon, lower the heat to medium and let it brown while it releases its own oil. Once the bacon is done, remove and add the chicken.

5. 5

   Step 5

   Brown the chicken for 4-5 minutes per side. Pour in a little water and let the water evaporate, this will help the chicken cook and not dry out. Remove and set aside.

6. 6

   Step 6

   Pour the oil in the pan, spread and stir-fry the garlic along with the mushrooms and a little salt. Stir and cook for about 5 minutes until the mushrooms reduce in size.

7. 7

   Step 7

   Add the bacon, stir and cook for 1 more minute.

8. 8

   Step 8

   Lower the heat to the minimum, add the previously cooked chicken breast. Mix with the white sauce and mushrooms.

9. 9

   Step 9

   Cook for 2 minutes. Add salt and remove from heat.

10. 10

    Step 10

    Serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken with Mushroom Cream Sauce can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.