Cream Royal Chicken
A creamy chicken stew made by sautéing chicken breast with onion, mushrooms, and red bell pepper, then simmering with white wine, béchamel sauce, and fresh cream.
Ingredients
salt
1/4 tsp
white pepper powder
a pinch
chicken breast (washed, cut into pieces)
2 slices (about 300 g)
onion (peeled, washed, cut into pieces)
1/2
mushrooms (washed, cut into pieces)
50 g
red bell pepper (seeds removed, washed, cut into pieces)
1/2
olive oil
1 tbsp
white wine
100 ml
white sauce (see recipe on page 16)
200 ml
heavy cream
50 ml
fresh parsley (finely chopped)
1 tbsp
Instructions
1
Prepare the ingredients
Wash the chicken breast and cut it into pieces; peel and wash the onion, then cut into pieces; wash the mushrooms and cut into pieces; remove the seeds from the red bell pepper, wash it, and cut into pieces; set everything aside.
2
Sauté and simmer
Add 1 tbsp olive oil to a flat-bottomed saucepan and heat over medium heat. Add the chicken, onion, mushrooms, and red bell pepper and sauté until fragrant. Pour in the white wine and bring just to a brief boil, then add the white sauce and heavy cream. Once it returns to a boil, reduce to low heat and continue cooking for 6 minutes. Season with salt and white pepper, then serve sprinkled with fresh parsley.
