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Today I am going to share with you one of my favorite recipes. Tender Escalope à la crème – Creamy Chicken Breast & Mushrooms. My mom often cooked this dish on weekends for my brother and sister because we all love it—a dish composed of Chicken Breast, Crème Fraîche, and Mushroom. Prepare to buy the dose of baguette with this because of the best time. You can also serve it with pasta.
It is well known that in France, most of our dishes are accompanied by a sauce. This one is straightforward and super good to make for those who love chicken. Below the Tender Escalope à la Crème Recipe – Creamy Chicken Breast & Mushrooms.
Tender Escalope à la Crème Recipe – Creamy Chicken Breast & MushroomsCourse: French Recipes, Winter recipes
Discover the French Creamy Escalope dish and made it easy with Mayelice recipe.
6 Chicken breasts
600 g sliced button mushrooms
Salt & Pepper
- Over high heat, brown the chopped onions in a pan with a little oil. When the onions start to sweat, add the sliced mushrooms.
- Cook over high heat, then places everything on a plate.
- Place the cutlets in the pan, brown them on all sides, and cook for a few minutes.
- Return the cooked onions and mushrooms to the pan, add the crème fraîche, salt, pepper, and nutmeg. Simmer over medium heat until the crème fraîche reduces a little.
- It is important to respect the cooking in two stages. The grated nutmeg very slightly enhances the taste and goes well with cream and mushrooms.
Tart breast chicken pie: for a change, cut the chicken into strips. Heat the oil in a sauté pan and sweat the peeled and minced onion. Add the chicken strips and brown them on all sides. Preheat the oven to 180 ° C (th.6). Roll out the dough and line a pie plate with it.
Prick the bottom with a fork and divide the turkey strips. In a bowl, whip the eggs with the cream, a little salt, and pepper and pour this preparation over the tart. Sprinkle with grated cheese then put in the oven and cook for about 35 min. Serve lukewarm.
Creamy Breast chicken with gorgonzola: pour 15 cl of cream into a saucepan. Add 80 g of diced Gorgonzola, a little salt and pepper, and cook gently for about 10 minutes, stirring regularly. Add the basil leaves and keep warm. Cook the meat. Pour a little cheese sauce on each plate then arrange the chicken on top. Season with salt and pepper, and enjoy immediately, with the rest of the gorgonzola sauce presented in a gravy boat.
Chicken Escalope à la Normande: peel 200 g of mushrooms and cut them into 4. After cooking the meat, brown the mushrooms in the pan. Deglaze with 13.5 cl of cider and reduce by half over low heat. Add the crème fraîche, salt, and pepper and mix. Return the chicken to the pan with the cream.
What Wine to Serve with Creamy Chicken Breast & Mushrooms?
Vin-Vigne has selected the best wines that can go well with creamy chicken breast.
The escalopes with cream go perfectly with dry white wine “young” or “old” such as a good Aloxe-Corton premier cru blanc, a Côtes du Jura vin jaune, a Beaune premier cru Belissand blanc, an Arbois Pupillin vin jaune or another Meursault premier cru blanc.
If you prefer red wine, it is quite possible to pair this dish with a dry red wine such as a Chambolle-Musigny premier cru Les Noirots, a Pomerol, a Chambolle-Musigny premier cru, a Chambolle-Musigny premier cru Les Amoureuses or a Chambolle-Musigny premier cru Les Charmes.
COOKING CLASS: Learn how to make the French Classic “Escalope à la creme” with Mayelice. Get Fully Interactive, ask questions and be helped in real-time to make your Cooking Easy.
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