Chicken breast with creamy mushroom

Chicken breast with creamy mushroom
  • 50 Dekagram (dkg) chicken breast
  • 50 Dekagram (dkg) champignon
  • 4 Table spoon (tbsp) sour cream
  • 2 Tea spoon (tsp) salt
  • 1 Tea spoon (tsp) black pepper, grounded
  • 2 Piece garlic cloves
  • 1 Tea spoon (tsp) marjoram (or thyme)
  • 1 Table spoon (tbsp) oil

season: Whenever

occasion: 4Family

origin: Traditional (National&Religious)



Chicken breast has many variation to cook if you want an easy dinner recipe. Here I cooked with a light creamy mushroom sauce. First cut into small cubes the chicken breast and toast on tablespoon oil on high heat, add salt and season with pepper, garlic and marjoram. Quarter the champignons and after toasting the breast for 10-15 minutes add the mushroom as well. Continue to cook and stir occasionally, add 1 dl water avoiding sticking the meat if necessary. Cook on reduced heat for 20 minutes and add the sour cream, stir well, bring to moil and close the heat. Don't overcook the cream. Serve hot with rice.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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