Chicken with Mushroom Sauce Recipe
While you cook this dish, remember to cook the chicken gently so that it remains tender. Ideally served with white rice.
Preparation time: 15 minutes || Cooking time: 35 minutes
- Butter: 30gm
- Olive oil: 2 tablespoons
- Chicken breast: 6 with skin on
- Onion: 2
- Garlic: 2 cloves
- Plain flour: 30gm
- White wine: 200ml
- Chicken stock: 200ml
- Fresh thyme leaves: 1 tablespoon
- Button mushrooms: 300gm
- Double cream: 200ml
- Salt and pepper to taste
First, chop the onions, crush the garlic, chop the thyme leaves and, squeeze the lemon for its juice and slice the mushrooms.
Heat the butter and oil in a covered frying pan and brown the chicken, skin side down, for a few minutes, then set aside.
Saute the onion and garlic until they're soft, then add the flour and stir for another minute. Lastly, pour the wine and stock in, bring to boil and simmer until it thickens.
Bring the chicken to the pan, add the thyme, cover and simmer for about 15 minutes or until the chicken is fully cooked.
Remove the chicken from the pan and add the mushrooms; cook for 3-4 minutes then add the cream and simmer for a further 3-5 minutes, until the sauce reduces a bit.
Bring the chicken back to the pan, season well and serve.