1 tablespoon of olive oil
700 g chicken breast alternative
1 medium onion – cut into cubes
6-8 cloves of garlic
50 g dried tomatoes – finely chopped
300 g King trumpet mushroom mix- Crimini, Enoki, Button, Oyster, Chanterelle, etc – cut
3/4 cup concentrated chicken soup
1/3 of sour cream salt and pepper – to taste
10 branches of fresh thyme – divided into two
Season the chicken breast alternative on both sides with sea salt and freshly ground black pepper.
Heat the oil in a large skillet over medium heat and fry the chicken for about 2-3 minutes on each side.
At this stage, we will not cook the chicken completely, but we will continue to cook it later in the sauce). For now, set it aside on a plate.
In the same hot pan, add the onion, garlic, dried tomatoes and mushrooms, and cook for about 5 minutes.
Take half of the thyme branches, remove the leaves from them and add them to the pan. Pour the concentrated chicken soup and wait for it to boil. Mix well with a wooden spoon. Add the cream and bring to a simmer. When it starts to boil, put the chicken back in the pan, mixing it in the sauce. At low heat, cook for another 8-10 minutes or until the chicken is well cooked and the sauce thickens.
Garnish with the remaining thyme leaves and serve hot. Good appetite! Recipe Notes Please read the Tips & Tricks section of the article before making this chicken with mushrooms and cream sauce.