Mushroom wine chicken
Prepare a savory chicken dish with mushrooms and wine, cooked to perfection in a creamy sauce.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast | 800 | Grams |
| Mushroom | 400 | Grams |
| White Wine | 250 | Milliliters |
| Chicken Broth | 500 | Milliliters |
| Heavy Cream | 200 | Milliliters |
| Olive Oil | 2 | Tbsp |
| Butter | 2 | Tbsp |
| Garlic | 4 | Clove |
| Onion | 1 | Count |
| Flour | 2 | Tbsp |
| Salt | 1 | Tsp |
| Black Pepper | 1 | Tsp |
| Parsley | 1 | Bunch |
Instructions
- Heat olive oil and butter in a large skillet over medium-high heat.
- Add chicken pieces to the skillet, season with salt and pepper, and cook until browned on all sides. Remove and set aside.
- In the same skillet, add onions and garlic, sauté until onions are translucent.
- Add mushrooms to the skillet and cook until they are golden brown.
- Sprinkle flour over the mushroom mixture and stir well to coat.
- Pour in white wine, scraping the bottom of the skillet to deglaze.
- Add chicken broth and bring to a simmer, allowing the sauce to thicken slightly.
- Return chicken to the skillet, reduce heat to low, and simmer for 10 minutes.
- Stir in heavy cream and cook for an additional 5 minutes.
- Garnish with fresh parsley before serving.
Kitchen equipment
Large SkilletWooden Spoon