Chicken with wine sautéed mushrooms

Wine-sautéed mushrooms will lend a touch of elegance to this succulent chicken breast meal.

Ingredients (serves 4)

  • 4 single chicken breast fillets, trimmed
  • salt and cracked black pepper
  • 300g button mushrooms, sliced
  • 2 garlic cloves, crushed
  • 1/3 cup white wine
  • 1/4 cup salt-reduced chicken stock
  • 1 teaspoon corn flour
  • 2 green onions, finely chopped
  • 1 tablespoon finely chopped flat-leaf parsley

Method

  1. Preheat oven to 175°C.
  2. Sprinkle the chicken with salt and cracked black pepper.
  3. Heat a little oil in a non-stick frying pan over medium-high heat and cook the chicken in batches for 3 minutes each side or until golden.
  4. Transfer to a baking tray lined with non-stick baking paper.
  5. Place in the oven until cooked through.
  6. Meanwhile, heat a little more oil in the frying pan and add the mushroom and garlic.
  7. Cook, stirring, for 4 minutes or until golden brown. Transfer to a plate, set aside and cover to keep warm.
  8. Return pan to heat.
  9. Add the wine and stock and simmer for 3 minutes. Mix together the corn flour and 1 tablespoon water until it forms a smooth paste.
  10. Add to the pan and stir until the mixture has thickened slightly.
  11. Return the mushrooms and garlic to the pan, along with the green onions and parsley.
  12. To serve, divide the chicken among serving plates and top with the sauce.
  13. Serve with steamed vegetables.
Print Friendly