White Wine & Mushroom Chicken
In this delightful and creamy recipe, tender chicken breasts are cooked to perfection and then smothered in a luscious mushroom sauce. This dish offers a burst of flavors with the zesty lemon, aromatic garlic, and earthy mushrooms coming together harmoniously. It's a comforting meal that is perfect for any occasion and will surely impress your loved ones with its rich and savory taste.
— Constant Cookbook
Ingredients
- 2 boneless, skinless chicken breasts
- 1/2 lemon, juiced
- 2 garlic cloves, crushed
- 2 shallots, chopped
- 100ml dry white wine
- 200g button mushrooms, halved or quartered if large
- 200g creme fraiche
- 1 tsp fresh thyme
- 2 tbsp olive oil
Instructions
- Preheat 1 tbsp oil in a high sided pan. Cook the shallots and garlic over a medium heat until they have become soft but not brown.
- Add the mushrooms and cook until lightly browned.
- Add the lemon and white wine and turn up the heat. Simmer until the white wine has reduced by half.
- Turn down the heat and stir in the cream fraiche and thyme.
- Add the remaining oil to a shallow pan on a high heat. Score the chicken breasts and cook until browned on each side.
- Transfer chicken to a baking tray and pour over the mushroom sauce. Cook for approximately 30mins at 200C/ fan 180C or until chicken is cooked through.
Yield
Serves 2
Comments
No comments found.