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Chicken Breast with Mushroom Sauce (Pechuga con Salsa de Champiñones)

Chicken Breast with Mushroom Sauce (Pechuga con Salsa de Champiñones)

Erica Dinho
Print Recipe Pin Recipe
Course Main Course
Cuisine Colombian
Servings 4 servings
Calories 488 kcal

Ingredients
 

  • 5 tablespoons butter
  • 16 ounces sliced mushrooms
  • 2 pounds sliced chicken breasts (cutlets) (VERY thin)
  • 1 cup chicken broth
  • 1 yellow onion, chopped
  • 3 garlic cloves, chopped
  • 3 tablespoons all-purpose flour
  • Salt and pepper to taste
  • ½ teaspoon ground cumin
  • ¾ cup heavy cream
  • Fresh cilantro or parsley to your taste

Instructions
 

  • Season the chicken cutlets with salt and pepper. In a large skillet over medium-high heat, melt 2 tablespoons of the butter and add the chicken to the skillet, spreading it into an even layer. Cook for 1 minute, then cook the other side of the cutlets until golden brown. Remove to a plate and set aside.
  • Melt the remaining butter and add the mushrooms, garlic and onions to the skillet. Cook, stirring occasionally, until the mushrooms are soft and the onions are tender, about 5 to 7 minutes.
  • Sprinkle the mixture with the flour and stir, cooking for 1 to 2 minutes. Gradually stir in the chicken broth, then add the salt, pepper and cumin. Bring to a simmer and cook until slightly thickened.
  • Add the chicken back to the sauce, reduce the heat to low, and cook for 2 or 3 minutes, until the chicken is warmed through. Add the cream until completely combined, bring to a boil, then reduce the heat to low and cook for about 5 minutes. Sprinkle fresh cilantro and serve warm.

Nutrition

Calories: 488kcalCarbohydrates: 14gProtein: 54gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 208mgSodium: 522mgPotassium: 1365mgFiber: 2gSugar: 4gVitamin A: 760IUVitamin C: 12mgCalcium: 82mgIron: 2mg
Keyword chicken recipe
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