Chicken and Mushrooms With Creamy White Wine Sauce

Another first for trying out a new recipe, yet, another simple dish packed full of flavour. With my busy life these quick and simple dishes are perfect.

Ingredients

4 chicken breasts
1/2 tsp salt
1/2 tsp pepper
2 tsp vegetable oil
8 chestnut mushrooms sliced
1 small onion peeled and chopped finely
3 cloves garlic peeled and minced
¼ tsp dried thyme or 2 sprigs fresh thyme
120 ml (½ cup) white wine
120 ml (½ cup) chicken stock
180 ml (¾ cup) double (heavy) cream

To Serve:

fresh thyme

Instructions

Heat the oil on a large frying pan (skillet) over a medium/high heat.
Season both sides of the chicken breasts with the salt and pepper.
Add the chicken breasts to the pan and cook on both sides until golden (about 6-8 minutes). They don’t need to be cooked through at this point – they’ll continue cooking in the sauce.
Add the onion and mushrooms to the pan and cook for 3 minutes, until lightly softened.
Stir in the garlic and thyme and cook for the 30 seconds.
Add the wine and turn up the heat to high. Bring to the boil, then simmer until almost all of the liquid has evaporated (this will take about 5 minutes).
Stir in the stock and cream and heat through for 2-3 minutes.
Check the chicken is cooked by checking it’s no longer pink in the middle, then turn off the heat and place the chicken breasts on 4 plates.
Spoon over the sauce and serve with your choice of sides