Buttery Chicken Breasts with Creamy Mushrooms and White Wine
Juicy chicken breasts seared quickly in a pan and then braised with onion, creamy mushrooms and dry white wine. The butter gives the sauce a lovely velvety richness while the wine adds a fresh tang. An easy recipe that even a beginner can manage, perfect with roast potatoes, rice or gnocchi.
Prep: 1 h
Cook: 40 min
Servings: 4
Energy: 524 kcal per serving
Method
01.
Wash the chicken breasts, dry them thoroughly and remove any bones or membranes. Grease a griddle pan with a little butter or olive oil and sear the meat quickly on both sides, about 5 minutes per side. Do not salt it at this stage.
02.
Melt almost all of the butter in a small saucepan, keeping a small knob back for the end. Chop the onion very finely, tip it into the melted butter and fry until translucent.
03.
Peel the mushrooms and slice them very thinly; halve any that are large. Add them to the saucepan with the onion and fry.
04.
Add the meat, now season with salt and pepper and pour in the wine. Leave the pan uncovered and let the wine reduce to roughly half its original volume. Then cover with a lid and simmer for about 20–30 minutes.
05.
Towards the end add the knob of butter and take the pan off the heat.
06.
Potatoes cooked any way you like, rice, gnocchi — in fact anything — works well as a side. We served roast potatoes with rosemary and garlic.
