What you'll need:
- 1 tbsp olive oil
- ½ onion, finely chopped
- 2 skinless chicken breasts
- 100g chestnut mushrooms, sliced
- 1 crushed clove of garlic
- 250ml chicken stock
- 100ml creme fraiche
- 1 tbsp chopped parsley, to serve
- Steamed broccoli, to serve
Time: 25 minutes
Fry the chicken breasts in the olive oil, with your trustiest non-stick frying pan. You want to brown them well on both sides for about 10 minutes, before setting aside on a plate.
Chuck the chopped onion into the same pan, and lightly fry until translucent. After that, add the garlic, and fry for a further 2 minutes, before adding the mushrooms. Fry until golden, and add a splash of stock to stop it all from sticking.
Return the chicken breasts to the pan, and stir in the rest of the stock. Stick the lid on the pan, bring to the boil, and then simmer for 10-12 minutes to cook the chicken through. Season well.
Get the broccoli steaming away while the pan is simmering, and when everything is ready, stir in the creme fraiche and parsley, and then serve piping hot.
For the perfect wine pairing, crack open a bottle of the laid-back Fiegl Pinot Grigio 2016 This is a wine that was built for white meat and creamy sauces such as this dish! Yum!
There you have it -- a quick and healthy recipe for Chicken in Cream and Mushroom Sauce!
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