Frango com molho de cogumelos e alho

Ingredientes

• 1 tbsp olive oil
• 4 skinless, boneless chicken breasts
• salt and pepper
• 250 g / 80oz button mushrooms (halved or sliced)
• 2 shallots (chopped)
• 3 cloves garlic (minced)
• 2 sprigs rosemary (or 1 tsp dried rosemary)
• 1 tbsp flour
• 80 ml / 1/4cup dry white wine
• 80 ml / 1/4cup chicken stock
• 375 ml / 1½ cups double/heavy cream
• 1 tbsp dijon mustard (or wholegrain mustard)

Modo de preparo

1. 1

   Slice chicken breasts lengthwise, salt and pepper and brown on both sides in olive oil on medium heat until golden. Remove to a plate. (At this point chicken will not be cooked all the way through.)

2. 2

   To the same pan add the mushrooms together with chopped rosemary, salt and pepper and brown the mushrooms over medium heat for 2-3 minutes, add the chopped shallots and minced garlic and cook for 1-2 minutes longer. Add a heaped tablespoon of flour and stir to combine. Then add the white wine and scrape the bottom of the pan with a spatula to release the brown bits into the liquid. Pour in chicken stock, double/heavy cream, add 1 tbsp of mustard and stir to combine.

3. 3

   Then add the chicken breasts together with the juices they released back to the pan, and bring the sauce to a boil, then lower the heat to low and let it simmer for 10 minutes. Taste the sauce and add more salt and pepper if necessary.