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Dear Friends, In today's video we will see how you can cook this tasty dish which is high in protein on your own. This dish is cooked using Chicken Breasts. The secret to a good cream sauce is always the same: not too much cream or it can be overpowering, masking the more delicate flavors.

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Alright, don’t linger, let’s practice this my ginger garlic chicken breasts with mushrooms and a lovely creamy sauce formula with 12 elements which are definitely easy to receive, and we have to process them at the very least through 9 methods. You should commit a while on this, so the resulting food could be perfect.

Composition My Ginger Garlic Chicken Breasts with Mushrooms and a Lovely Creamy Sauce:

1. Prepare 3 tbsp Olive oil
2. Give 3 of Shallots chopped
3. Give 3 cloves for Garlic crushed
4. Provide 1 inch - fresh Ginger grated
5. Need 2 of Chicken breast butterflied cut
6. Provide to taste Salt & Pepper
7. Make ready 100 grams Button Mushrooms sliced thick
8. Provide 1/4 cup of White wine
9. Take 1 tbsp - Balsamic Vinegar
10. Give 1/4 cup - Double Cream
11. You need 1 for Chicken stock cube/bouillon
12. Make ready 1/4 cup - boiling water

Am about to make this for my daughter's mother in law! So better be nice, chicken and What a great chicken recipe with creamy mushroom sauce - it is really mouth-watering and looks so. Tender chicken breasts smothered in a rich garlic cream sauce, all made in the same pan, and I love versatile recipes, and this creamy garlic sauce is a great base to add other flavors to! This chicken recipe is absolutely delicious..added mushrooms and thickened a bit more…paired with.

My Ginger Garlic Chicken Breasts with Mushrooms and a Lovely Creamy Sauce step by step:

1. Ingredients
2. Heat up the oil and add the chopped shallots to it and fry for 1minute
3. Add the garlic and ginger together to the shallots and fry and stir for 2 minutes
4. Add the mushrooms mix and stir for a few minutes. You may need to add a little more olive oil if it is dry, just a little and fry for 3-5 minutes
5. Take out the mushroom mix and set it aside then in the same pan. Fry both sides of the chicken to brown it on both sides for about 5 minutes
6. Take the chicken out and set aside. Then pour the wine into the pan and let it bubble for 2 minutes. Mix the stock with the water and pour into the wine and stir.
7. Add the balsamic vinegar and mix in then add the mushrooms bring to the boil then lower the heat and place the chicken on top turn heat down to simmer and cover dish let it simmer for 10-15 mins
8. Add Salt & Pepper stir it around then add the cream stirring gently. Leave to simmer for a further 5 minutes
9. Add to serving plate with mash potatoes, chunky chips or roast potatoes or just some crispy vegetables.

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