Chicken with Creamy Mushroom Sauce


Chicken with Creamy Mushroom Sauce
Servings: 4


2 tablespoons olive oil
4 chicken supremes (breasts with wing attached)
1/2 cup white wine
25g butter
1 onion sliced
500g brown button mushrooms, thinly sliced
1/2 cup creme fraiche
salt and pepper
chopped flat-leaf parsley to garnish

Recipe by: Nici Wickes
Publication: World Kitchen (Oct 2009)
Recipe ID: 100040


Creme fraiche gives this simple-to-prepare dish a sophisticated flavour - delicious and oh so elegant!


Heat the olive oil in a heavy-based frying pan over medium-high heat and saute the chicken pieces until they are golden but not yet browned. Turn and add the white wine. Cover and simmer for 10 minutes.  Remove chicken from the pan and set aside along with the pan juices.

Wipe the pan with a a paper towel and turn the heat down to medium-low.  Melt the butter and add the onion.  Gently saute until soft and beginning to colour.  Add the sliced mushrooms and saute until tender.  Allow them to release their juices and then soak them back up again.

Add the creme fraiche and stir the sauce as it simmers for 2-3 minutes.  Allow to reduce, but not too much.  Season to taste.

Add the chicken and pan juices back into the pan and baste the chicken with the sauce as it cooks for a further 7-10 minutes until cooked through.  Add a splash more white wine or water if the sauce reduces too much.

Serve on individual plates with a good drizzle of the mushroom sauce and top with a little parsley.


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