Chicken a la cream with OLYMPOS heavy cream


 – Method –

  • Put a non-stick pan at high heat to burn.
  • Chop the onion and add it to the pan together with 1 tbsp. butter and 1 tbsp. olive oil.
  • Chop the garlic and add it to the pan.
  • Leave until the onion is softened.
  • Cut the mushrooms into thin slices and add them to the pan together with the tarragon.
  • Wait until the mushrooms get a nice color, about 3-4 minutes.
  • Then put the white wine and wait for the alcohol to evaporate completely.
  • At the same time prepare the chicken. Put gloves and cut into 2 cm pieces.
  • When mushrooms are ready, remove them from the pan and leave them aside.
  • Pour into the same pan 1 tbsp. butter, 1 tbsp. olive oil and the chicken pieces.
  • Once the chicken gets a nice colour (1-2 minutes) , turn off the heat, add the brandy to the pan and let the alcohol evaporate (if we are more experienced, we can set brandy on fire.)
  • Add to the pan the mushrooms, the water, the heavy cream and the cube and stir smoothly.
  • Leave it for 5 minutes until the sauce is congealed.
  • Serve with basmati rice and herbs of your choice