
A creamy French-style chicken and mushroom fricassee with broth, butter, cream, and thyme.
260 gChicken breasts
90 gCream
25 gButter
180 gMushrooms
80 gOnion
Sear chicken in cooking oil and butter with salt and black pepper until lightly browned.
Add onion and mushrooms and cook until softened.
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2 gThyme
1 cupChicken Broth
15 gFlour
2 tspCooking oil
To tasteSalt
To tasteBlack Pepper
Sprinkle in flour, then stir in chicken broth and thyme.
Simmer until chicken is cooked through, then stir in cream.