June 03, 2017
Dinner, Main Dish, Poultry,
Chicken, Dairy, Vegetables, Mushrooms, Eastern European, French, Easy/Beginner Cooking, Quick Meals, Entertaining, Fall/Autumn, Father's Day, Ladies Luncheon, Weeknight Meals, Stove Top, Gluten-Free, High Protein, No Eggs, Wine, Heavy Cream, Boneless Pieces more
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"A fast meal"
Heat the oil in a large non-stick frying pan. Fry the chicken both sides, until golden brown, then transfer to a casserole dish. You are going to continue cooking the chicken later, so just it just needs to be golden on the outside but not cooked on the inside. We do not want dried chicken.
In the same pan heat the butter and scrape the bottom; add onions and cook for 5 mins until soft. Turn up the heat, add the mushrooms and garlic, then fry for 3 mins until they soften and start to smell wonderful. Pour over the white wine, raise the heat to maximum and boil rapidly for 6-8 mins until reduced by two-thirds.
Now bring the chicken breast back to the pan, add the stock and simmer for 10 minutes Uncover.Add cream, parsley and coarsely ground black pepper, simmer for another 5 minutes and serve.
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I followed this recipe exactly as written, and it is was so simple and quick to make.
Everyone really enjoyed this, but for myself I think it had too much wine ~ which for me is an opinion I thought I would NEVER have, and something I never thought I would say or write! ;-)
But apart from my opinion (which I am still trying to comes to terms with) everyone else really enjoyed this.
This is such an easy recipe to prepare and make, so next time I am going to leave a little of the wine out (ohhh the shame!) and add more chicken stock.