Recipe for Chicken Breasts with a creamy mushroom and wine sauce. Makes a lovely dinner recipe for when you are looking for something simple, yet full of flavour.
4 free range chicken breasts
250g button mushrooms – slice finely
1 brown onion – peel and chop finely
1 tbsp fresh parsley – chop finely
250ml dry white wine
250ml thick cream
200g green beans – chop off ends
garlic -crush, peel and chop finely
butter, olive oil, salt & pepper (from your pantry)
Put a few glugs of olive oil in a griddle/frying pan on medium to high heat. On a chopping board rub both sides of each chicken breast with salt and freshly ground pepper. Sear the chicken in the pan and cook for about 8 minutes each side until browned and cooked through. Turn only once. When done, remove from the pan and set aside to rest on a plate covered in tin foil.
Melt 2 or 3 knobs of butter in a large pan on medium to high heat. Add onion and sauté for a few minutes until soft. Add mushrooms, parsley, salt and pepper and sauté for 5 more minutes, until the mushrooms are nice and brown. Now add the wine and cook until alcohol evaporates – about a minute or two. Stir in the cream, bring to the boil, then turn down the heat and let it simmer for about 8-10 minutes until the sauce becomes thick and creamy.
Put a saucepan of lightly salted water onto boil. Add the greens beans and boil for about 4 minutes until tender but still a bit crunchy. Drain water away, return saucepan to the stove (turn the heat OFF). Add a knob or two of butter and the garlic and allow to stand for a few minutes until the butter is melted.
To serve: place a breast of chicken on each plate and cover with a generous helping of mushroom sauce. Serve a helping of beans on the side.
See more healthy Chicken recipes: What’s in the ideal “weight loss fridge”? – Stock up on: chicken breast fillets