Chicken with Mushroom Cream

Ingredients

• 600 ml whole milk
• 1 tbsp flour
• 100 g butter
• 500 g chicken breast
• 300 g mushrooms
• 1 small onion
• 3 cloves garlic
• 1 tsp salt
• 1/2 tsp white pepper
• 1 tbsp thyme leaves or oregano
• 2 breasts, 250 g each chicken breast
• 300 ml chicken stock
• a pinch Kashkaval or Parmesan cheese
• for serving white rice

Instructions

1. In a saucepan over the heat, mix 600 ml whole milk with 1 tbsp flour until the flour dissolves well in the cold milk.
2. In the same saucepan over the heat, bring the milk-and-flour mixture to a boil, then turn off the heat once it boils.
3. In the same saucepan, add 100 g cubed butter, stirring quickly until it melts and the mixture becomes cooking cream.
4. In the pan, cut 500 g chicken breast into two pieces or butterfly it flat, according to the chef's instructions, then season with salt and white pepper.
5. In the pan over high heat, melt a piece of butter and brown the chicken breast on both sides until it is about 90% cooked, then remove it from the pan and set aside.
6. In the same pan, add the finely chopped onion and finely chopped garlic and stir until fragrant.
7. In the same pan, add the mushrooms cut into thick slices and cook without allowing them to release too much water.
8. In the same pan, add the prepared cream, then return the chicken to the pan.
9. In the same pan, add the thyme leaves or oregano at the end, then leave the dish over medium heat for about 5 minutes until it thickens.
10. In the same pan, turn off the heat and serve the dish hot.