Chicken in Cream and Mushrooms

👨‍🍳 Method

To assemble

1. 1
   Sprinkle the chicken on all sides with the paprika, salt and black pepper.
2. 2
   Heat the oil in a large pan over high heat.

   ⚙ Pan-fryingStoveFrying pan

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
3. 3
   Fry the chicken in a single layer 5–6 minutes per side, until it is golden and cooked through.

   Stove

   💡Chicken pieces in a single layer, left alone until the underside releases, sear and brown; in a crowded pan they release liquid and steam.
4. 4
   Remove the chicken and set aside.
5. 5
   In the same skillet, fry the onion, garlic and mushrooms 8 minutes, until the mushrooms soften.

   Stove
6. 6
   Add the wine and cook 2 minutes, until it evaporates.

   Stove
7. 7
   Add the cream and bring to a boil. Turn down the heat and simmer 3–4 minutes, until the sauce thickens.

   ⚙ SimmeringStove

   💡Cream thickens as its water evaporates: cook at a gentle simmer and stir, because a long, hard boil can make it split.

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
8. 8
   Return the chicken to the sauce and heat 2–3 minutes.

   Stove
9. 9
   Sprinkle the parsley on top and serve immediately.