Mushroom cream sauce makes grilled chicken unforgettable

Main Dish
2 servings
10 min
15 min
Very Easy


Number of serving: 2
2 tablespoons of olive oil

1/2 pound of oyster mushrooms

1/2 large onion

2 shallots

1/3 cup of fresh parsley

1/2 cup of chicken stock

3/4 cup of creme fraiche


  • In a large pan, heat the two tablespoons of olive oil.
  • Add the mushrooms and saute slowly over medium heat for 6 to 8 minutes, until soft but not browned.
  • Add the onion, shallot, and parsley mixture and cook for another 5 minutes over medium heat.
  • Turn the heat to high and add the chicken stock. Cook for another 3 minutes.
  • Finish the sauce with the creme fraiche. Add it to the pan, stirring well and bring to a boil.
  • Cook for another minute to bind it all together. Salt and pepper to taste and your sauce is ready to serve immediately.
C Chefdruck Musings

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