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.
- 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
- fresh thyme
- 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
Recipe from http://www.kitchensanctuary.com