French-Australian Chicken

READY IN: 45mins
Recipe by Maki Catta

I am a French exchange student living in Australia for 2006-07. I had to cook tonight and wanted to make something with chicken, mushroom, cream and white wine. My host mum, Chef #239758, helped me some and here is the result. This is my first recipe on Zaar.

Top Review by Susie D

I deboned chicken breasts and cut into thin strips to make this recipe rather than using pieces of chicken. I ended up with lots of sauce and in the future would reduce the amount. That said, the mustardy cream sauce is excellent. It has a lot of flavor and went well with the egg noodles. Thank you for sharing your recipe! *reviewed for Spring 2007 Pick A Chef*

Ingredients Nutrition


  1. Heat oven to 180 degrees Centigrade.
  2. Heat butter and oil in a pan large enough to hold all the ingredients.
  3. While the butter and oil are heating, put cut-up chicken, flour, salt and pepper in a plastic bag, and shake well to coat chicken.
  4. Brown chicken pieces in hot oil and butter for 5 minutes on each side. You'll probably need to do this in two batches.
  5. Put browned chicken in an ovenproof dish and put in the heated oven to finish cooking while you make the rest of the recipe. The chicken needs 10-20 minutes in the oven. Check that juices run clear.
  6. Reheat the oil and butter.
  7. Add the onions and mushrooms to the now hot oil and butter.
  8. When onions and mushrooms are well softened and tender, stir in the cream, wine, mustard, peppercorns and cooked chicken pieces.
  9. Heat to boiling, then turn down to a simmer. Simmer for 5-10 minutes.
  10. Stir in parsley.
  11. Serve over mashed potatoes or egg noodles.

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