One Pan Creamy Chicken & Mushroom
SERVES
4
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
30
MINUTES
CUISINE
COURSE
Main
Method
Melt half the butter in a pan on medium heat and add the oil.
Brown the chicken breasts until golden on both sides and set aside.
Add the remaining butter to the same pan.
Add the shallots, garlic, and mushrooms and cook until softened for four to five minutes.
Return the chicken to the pan.
Pour in the wine, allow it to reduce, and spoon it over the chicken as it is reducing.
Shake the flour over the pan and mix to combine.
Pour in the cream and bring to a simmer. Add the fresh herbs.
Season with salt and pepper. Add the parmesan.
Allow the sauce to reduce and thicken on a low simmer or a few minutes.
Serve with mash, rice, pasta, wedges, or chips.
Ingredients
4 chicken breasts
50g butter
2 tbsp olive oil
4-5 shallots, finely chopped (or 1 small white onion)
2 cloves garlicm minced
200g mushrooms sliced
150ml white wine
1 tbsp flour
250ml cream or double cream
50g fresh thyme, parsley and rosemary. finely chopped
70g parmesan, grated
Method
Melt half the butter in a pan on medium heat and add the oil.
Brown the chicken breasts until golden on both sides and set aside.
Add the remaining butter to the same pan.
Add the shallots, garlic, and mushrooms and cook until softened for four to five minutes.
Return the chicken to the pan.
Pour in the wine, allow it to reduce, and spoon it over the chicken as it is reducing.
Shake the flour over the pan and mix to combine.
Pour in the cream and bring to a simmer. Add the fresh herbs.
Season with salt and pepper. Add the parmesan.
Allow the sauce to reduce and thicken on a low simmer or a few minutes.
Serve with mash, rice, pasta, wedges, or chips.
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