Icelandic-style Chicken with Mushroom Sauce

Ingredients

While the original Pollo alla Marengo is traditionally made with tomatoes, garlic, and white wine, this Icelandic version takes a departure by incorporating local ingredients and flavors. The tomato base is replaced with a creamy mushroom sauce, adding a distinct earthiness. Additionally, Icelandic cuisine often emphasizes the use of fresh herbs, such as dill and thyme, which are incorporated into this adaptation to enhance the dish's flavor profile. We alse have the original recipe for Pollo alla Marengo, so you can check it out.

• 4 chicken breasts (500g / 1.1 lb) 4 chicken breasts (500g / 1.1 lb)
• 2 tablespoons butter (30g) 2 tablespoons butter (30g)
• 1 onion, finely chopped 1 onion, finely chopped
• 250g (8.8 oz) mushrooms, sliced 250g (8.8 oz) mushrooms, sliced
• 2 tablespoons all-purpose flour (20g) 2 tablespoons all-purpose flour (20g)
• 250ml (1 cup) chicken broth 250ml (1 cup) chicken broth
• 250ml (1 cup) heavy cream 250ml (1 cup) heavy cream
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
• 1 teaspoon fresh thyme leaves 1 teaspoon fresh thyme leaves
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 28g, 16g
• Carbohydrates (total, sugars): 7g, 3g
• Protein: 36g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Season the chicken breasts with salt and pepper.
2. 2.
   In a large skillet, melt the butter over medium heat.
3. 3.
   Add the chicken breasts to the skillet and cook until golden brown on both sides. Remove from the skillet and set aside.
4. 4.
   In the same skillet, add the chopped onion and sliced mushrooms. Sauté until the mushrooms are golden and the onions are translucent.
5. 5.
   Sprinkle the flour over the mushrooms and onions, stirring well to coat.
6. 6.
   Slowly pour in the chicken broth, stirring constantly to avoid lumps.
7. 7.
   Add the heavy cream, dill, and thyme to the skillet. Stir until well combined.
8. 8.
   Return the chicken breasts to the skillet, nestling them into the sauce.
9. 9.
   Reduce the heat to low and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
10. 10.
    Serve the Icelandic-style chicken with mushroom sauce hot, garnished with additional fresh dill and thyme leaves.

Treat your ingredients with care...

• Mushrooms — Make sure to clean the mushrooms thoroughly before slicing them. If using wild mushrooms, be cautious and ensure they are safe for consumption.
• Fresh dill and thyme — The use of fresh herbs enhances the flavor of the dish. If fresh herbs are not available, you can substitute with dried herbs, but reduce the quantity by half.

Tips & Tricks

• For a lighter version, you can substitute half of the heavy cream with Greek yogurt.
• Serve the Icelandic-style chicken with mushroom sauce over a bed of steamed Icelandic barley or mashed potatoes for a complete meal.
• If you prefer a thicker sauce, you can mix a teaspoon of cornstarch with a tablespoon of water and add it to the sauce during the last few minutes of cooking.

Serving advice

Serve the Icelandic-style chicken with mushroom sauce as the main course, accompanied by a side of steamed vegetables or a fresh green salad. Garnish with additional fresh dill and thyme leaves for a pop of color and added flavor.

Presentation advice

Arrange the chicken breasts on a platter and spoon the creamy mushroom sauce over the top. Sprinkle some fresh dill and thyme leaves on the sauce for an elegant touch. Serve with a side of Icelandic barley or mashed potatoes for a visually appealing presentation.