This superb creamy chicken and mushroom dish is rich but it is by far my family’s absolute favorite! I am sure you will love it too, so give it a go.
Again it is one of my childhood tastes, a dish that I was always so excited when my mum was saying she is making. It is creamy, nutty and the combination of cream with the chicken is truly good.
I really like to have this with the polenta, I am not quite sure why but it could be because they really do complement each other or it is because this is how I have always had it.
Fully enjoy this rich and creamy dish with a glass of good white wine! yeyy!
Creamy chicken and mushrooms with polenta
Rich, filling and trully yummy! Very easy to make too. 😋
- 400 g chicken breast
- 250 g mushrooms closed cup or chestnut
- 1 large onion optional
- 250 ml creme fraiche full fat
- 100 ml double cream
- 1 pinch freshy ground pepper
- 1 tbsp olive oil optional
- 150 g polenta flour
- 500 ml water
- 1 pinch thyme or rosemary
- 1/2 clove garlic optional
Chop the onion and place in a cooking pan that is over a medium heat. Sprinkle salt and add the chicken along with few drops of water and cover. Cook for about 10 min, occasionally stirring gently. Do not allow to burn as this will not look good in a white sauce. Add a bit of water from time to time if needed or even a splash of white wine!
While the chicken cooks, place a pot with the water for the polenta on medium/high fire, add the salt and allow to boil.
Slice the mushrooms and add to the chicken and onion. Cook for 1 minute.
Stir in the crème fraîche and the double cream and let cook (uncovered) for a further 7-10 min over medium/low heat.
When the water for the polenta is boiling, add the chopped thyme or rosemary and then the polenta flour while stirring gently until it all homogenises. Continue to stir for about 2 minutes and then allow to cook for 2 minutes. Repeat this 3 times and then take out on a plate.
Serve a spoonful or two of polenta along with 3-4 spoonful of creamy sauce.
This meal can be easily made without the chicken and you can add some chopped garlic towards the end of the cooking for extra flavour.
I never use any oil to begin with as the dairy products used in the recipe are rich and have their own fats and plentyof it. I normally sprinkle some water to get it started. Feel free to use a spoonful of oil if you wish.
The dairy products should never be fat free (as they curdle) but they can be replaced by half fat crème fraîche or single cream.
For a vegetarian version you can add 1/2 vegetable stock cube for a little extra taste instead of salt and mushrooms only. I love oyster mushrooms in this dish, chestnut or closed cup tiny little white mushrooms - the little buttons 😉 .
Best served hot!