Chicken chops with mushrooms in a creamy sauce is a win-win a multi-faceted dish that can be served on festive, and for a weekly dinner. It is prepared quite simply and quickly, but it looks very elegant. Chicken chops are fried in breaded until golden crispy and served with a side dish of mushrooms and chickpeas stewed in a creamy sauce. Can choose any kind of mushroom, and if it is assorted, the taste of the dish will only get brighter. Sugar peas are cooked right in the tender pods and added at the very end, its simple enough Warm up so as not to digest. Share with friends: 
Time: 35 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 chicken chops (approximately 0.6 kg.) Dried
- 2 tbsp. l vegetable oil
- Flour to roll
- 1 tbsp. l (15 gr.) Butter
- 2 feathers of green onion, finely chopped
- 200 gr. mushrooms (champignons, shiitake or a mixture thereof), cut into 4 parts
- 1 and 1/4 Art. lightly salted chicken stock
- 3/4 Art. fat cream
- 2 tbsp. sugar peas in pods, trimmed and cut longitudinally in half
Recipes with similar ingredients: chicken breasts, champignon mushrooms, sugar peas in pods, green onions, cream
Recipe preparation:
- Preheat the oven to 93 ° C.
- Heat a large frying pan over medium heat. Sprinkle chicken salt and black pepper. Add 1 tbsp to the pan. l olive oils. Roll 2 chicken chops in flour, brush off excess and put in the pan. Cook until golden brown, about 1.5 each minutes on each side; transfer to a baking dish. Repeat the same with the remaining 1 tbsp. l olive oil and 2 chicken chops. Cover the dish with foil and put in a warm oven while cooking vegetables.
- Add butter to a hot pan, then add green onions and mushrooms; stir-fry until mushrooms are browned, about 4 minutes. Pour in the broth and bring to a boil, scraping with a wooden spoon from the bottom of the pan all sticky pieces. Cook until the liquid evaporates halfway, about 3 minutes. Add cream and cook until the sauce thickens a little, another 3-4 minutes. Add peas and warm, salt and pepper to taste.
- Serve the chicken with vegetables and cream sauce.
