Name: Chicken breasts in mushroom sauce, very quick recipe
Prep time: 90 min
Cook time: 90 min
Total time: 90 min
Yield: 4
Ingredients: 500 g chicken breasts; 1 clove of garlic; 1/2 teaspoon dried oregano; 2 tablespoons vegetable oil; 300 g mushrooms; 2/3 cup chicken bouillon or stock; 125 ml whipping cream; 1 tablespoon butter; 1 to 2 teaspoons plain flour (only in case; it is necessary to thicken the sauce); fresh thyme or parsley; salt and pepper to taste

Prepare the chicken breasts, which you can slice lengthwise into thinner cutlets or you can leave whole.

Salt and pepper the meat to taste.

Also add the oregano, sprinkling it on the meat from both sides.

Press or finely grate the garlic and rub it onto the chicken breasts again on both sides.

Pour oil over them, spread it with a spoon and let stand for at least half an hour so the flavor penetrates the meat.

Put oil into a deeper pan and let it heat up. Arrange the slices of chicken in the pan and fry them on medium to higher heat on both sides. About 2.5 minutes per side is enough.

Add to the meat the mushrooms sliced into pieces, which you have washed and cleaned, and sauté them for about 2 minutes. If the mushrooms are small, you can leave them whole.

Add bouillon or stock to the meat, stir everything and cover with a lid.

Reduce to a lower heat and let everything cook for about 10 minutes. You can turn the meat over halfway through cooking.

Remove the lid and pour the cream over the meat and mushrooms. Stir and cook for about 7 minutes, stirring occasionally.

Turn the meat again halfway through cooking, but do not cover it with the lid anymore.

At the end add the butter to the sauce, which will generally soften the flavor and give the sauce a nice aroma. If the sauce seems too thin to you even after longer cooking, add a little flour mixed in a bit of water or cream.