Here is a delicious mushroom sauce recipe for you. It may not be the lightest sauce but is sure to become your favourite once you taste it.
2 medium sized diced chicken breast
Approximately 500gr finely sliced/grated mushrooms
1 tub of cream (500ml)
A generous tablespoonful of mustard (We used a combination of two mustard sauces (Australian and Dijon) in this recipe today. However, you can choose one of your favourite mustard sauces and just use that)
Some crushed garlic to taste (you can omit garlic in this recipe if you like but it enhances the flavour)
Salt to taste
First, cook diced chickens well in some oil and salt. If it becomes a bit watery, then pour out the water and keep stirring it until it cooks well. In another pot, melt some butter and cook your garlic in it. Then, add some shredded mushroom to it, add a little bit of olive oil into it and keep stirring until all the mushrooms are nice and soft. After that, add your mustard sauce(s) and cook until you are happy with the thickness of the sauce. If you would like your sauce to be runny, then cook less. Otherwise, keep cooking until the sauce forms the thickness that you like. Once your mushroom mixture is ready, combine it with the chickens cooked earlier and serve this delicious creamy mushroom sauce on top of your choice of pasta. Enjoy!
Note: The photos below show you the images of step-by-step instructions. I took these photos when we were making this sauce for 5 adults and 2 children. You can make it in a smaller size. (We used the whole cream container for this recipe).