A comforting and flavorful dinner made with juicy chicken breast simmered in a creamy mushroom sauce, served with crispy oven-baked potatoes. Perfect for a cozy evening meal.
Chicken Breast in Creamy Sauce with Oven Potatoes
Ingredients
For the Potatoes:
For the Chicken:
For the Sauce:
Instructions
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Prepare the Potatoes
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Blanch the potatoes in salted water for about 10 minutes.
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Drain them well.
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Transfer to an oven-safe pan.
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Season with:
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Salt
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Black pepper
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Sweet paprika
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Oregano
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Olive oil
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Bake in a preheated oven at 200°C (390°F) until golden and crispy.
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Season and Cook the Chicken
C
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ut the chicken breast in half to ensure faster and even cooking.
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Season both sides with:
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Salt
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Black pepper
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Sweet paprika
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A drizzle of olive oil
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Heat a large pan over medium-high heat.
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Add:
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A little olive oil
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1 tablespoon butter
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Sear the chicken until nicely browned on both sides and cooked through.
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Remove from the pan and set aside.
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Cook the Onion Base
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In the same pan, add the chopped onion.
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Pour in ½ cup of water.
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Add the bay leaf.
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Let simmer over medium heat until the onion softens and becomes fragrant.
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Add Mushrooms and Tomato Paste
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Slice the mushrooms into thin pieces.
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Add them to the pan.
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Stir in the tomato paste.
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Cook on medium heat until:
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The mushrooms reduce in volume
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The flavors combine nicely
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Simmer the Chicken in the Sauce
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Pour in:
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1 cup chicken broth
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½ cup milk
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Return the chicken pieces to the pan.
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Cover with a lid.
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Let simmer for about 15 minutes, until the sauce slightly thickens.
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Finish the Sauce
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Add 1 tablespoon of cream cheese.
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Stir well until the sauce becomes smooth and creamy.
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Remove the bay leaf before serving.
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