CHICKEN AND MUSRHOOMS IN A WHITE WINE SAUCE

⏲ Prep time ⏲ Cooking time Difficulty level Portions

15 min 25 min ★★☆☆☆ 4

Ingredients

•            Chicken breast or thighs (sliced): 600 g

•            Mushrooms (button or chestnut, sliced): 300 g

               Ceddar chees: 40 g (8 slice – 2/portion)

•            Onion, finely diced: 120 g

•            Garlic, minced: 10 g

•            Butter: 40 g

•            Olive oil: 20 g

Sauce

•            Dry white wine: 150 ml

•            Chicken stock:  250 ml

•            Double cream: 120 g

•            Flour (for thickening): 15 g

•            Fresh parsley: 6 g

•            Salt: 6–8 g

•            Black pepper: 2 g

Cooking instructions

1. Brown the chicken

Heat olive oil in a large pan. Season the chicken with salt and pepper. Cook for 5–6 minutes until lightly browned. Remove and set aside.

2. Cook the vegetables

Add butter to the same pan. Add onions and cook 3 minutes until soft. Add mushrooms and cook another 4 minutes until they release moisture. Add garlic and cook 1 minute.

3. Build the sauce

Sprinkle flour over the vegetables and stir for 30 seconds. Pour in the white wine and simmer 2–3 minutes to reduce. Add chicken stock and bring to a gentle simmer.

4. Finish with cream

Return the chicken to the pan and add cedar chees on the top of chicken . Add the double cream and simmer 5–6 minutes until the sauce thickens and the chicken is cooked through.

5. Serve

Stir in chopped parsley. Taste and adjust seasoning. Serve with rice, mashed potatoes, or crusty bread.

Chef ’s Notes

•            A dry white wine like Sauvignon Blanc or Pinot Grigio gives the cleanest flavour.

•            Browning the chicken first adds depth to the sauce.

•            For a richer sauce, add 10 g more butter at the end.

•            For a lighter version, replace half the cream with milk.