Colombian Chicken in Mushroom Sauce

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Chicken breasts cooked in a white mushroom sauce built on butter, flour and cold milk. The everyday Colombian version, served over white rice, half an hour from start to table. Serves four.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Colombian

Keyword: chicken breasts in mushroom sauce, chicken in mushroom sauce

Servings:

Calories: 311kcal

Author: Angela Giraldo

Ingredients

5 tablespoons butter
¼ onion finely chopped
1 clove garlic finely chopped
2 tablespoons flour
4 cups cold milk cold matters: it is what keeps the flour from lumping
1 ½ cups mushrooms sliced
4 chicken breasts
Salt and pepper, to taste
Chopped parsley, to finish
1 tablespoon oil for browning the chicken first, if you want to

Instructions

Heat a large pot over medium heat. Melt the butter and cook the onion and garlic until golden.
Meanwhile, in a separate bowl, mix the flour with a little of the cold milk until it forms a smooth paste, then add the rest of the milk gradually, stirring, so no lumps form.
Pour the milk and flour mixture into the pot, stirring constantly.
Add the mushrooms, then the chicken breasts seasoned with salt and pepper. Cook uncovered for about 20 minutes, until the chicken is cooked through and the sauce has reduced and thickened.
Check the salt and pepper, and scatter the chopped parsley over the top.
Serve with white rice, a salad or steamed potatoes.

Notes

Do not judge the sauce at five minutes. Four cups of milk against two tablespoons of flour is a thin start, and what thickens it is the twenty uncovered minutes with the chicken in it, as the milk reduces and the chicken releases its juices. If you want it thicker from the outset, use three cups of milk instead of four.

Cold milk is not a fussy detail: it is the only reason the flour paste disperses instead of seizing into lumps. Chicken thighs or drumsticks work too, and need longer.

Nutrition