Prep 10 mins
Cook 15 mins
I used to make this constantly when I first learned to cook. It's a great little dish that takes no time or effort to prepare. I used to serve it with boiled rice or new potatoes and vegetables.
- 2 chicken breasts
- 2 teaspoons cornflour
- 2 tablespoons oil
- 4 ounces sliced mushrooms
- 4 tablespoons white wine
- 5 fluid ounces whipping cream
- salt and pepper
- Slice the chicken into thin strips and toss in the seasoned cornflour.
- Heat the oil in a pan and fry the chicken pieces until golden brown.
- Add the mushrooms and cook until tender,about 2 minutes.
- Remove the chicken and mushrooms and keep warm.
- Pour the wine into the pan, bring it to the boil, and then add the cream. Cook for 1-2 minutes, until the sauce is thick and creamy. Season to taste.
- Pour the sauce over the chicken, sprinkle with fresh parsley and serve.
The whole family really liked this dish; the flavours go well together, especially the fresh parsley on top. We served it with pasta and some freshly grated cheese. A keeper recipe, thanks for sharing! Made for PRMR
Great super easy weeknight dinner. I doubled the recipe (so as to have some leftovers) added some garlic to the mushrooms and added some lightly steamed broccoli in with the cream and cooked about 5 minutes instead of two to get the broccoli a little more tender! This is a great keeper recipe! We will be eating this often! Thanks for posting! [Made for PRMR tag February 2010]
Both hubby and I really enjoyed this recipe. The sauce was mellow and satisfying. (I did add a minced garlic clove with the mushrooms.) I doubled the recipe, so had to remove the chicken from the pan before adding the mushrooms. Otherwise, they would not have had any contact with the pan. Because of this, most of the oil came out with the chicken, so I had to add some fat to saute the mushrooms. I used butter, and I think it did add a bit of extra taste (and calories) to the dish. I think this would be great with pasta. I served it with oven fried potato wedges only because of being short on time. I used chicken tenders and sliced them in half lengthwise. They didn't quite get to the "golden brown" stage, but they were done so I stopped the browning at that point. I didn't have any parsley, so I topped it with chopped cilantro. That added a tiny bit of flavor, which was really very nice. I'm going to be putting this in my "favorites" notebook. The sauce lends itself to adding your choice of flavors. I may try some chipotle pepper next time. Curry would be good too. I love recipes that you can play with, and this is one. I think the thing I liked most about it was the beautiful blending of the flavors. No single ingredient really stood out distinctly, but rather it was like a beautiful piece of music where the melody is all you hear rather than a single instrument. I assume corn starch is corn flour, as that's what I used to dust the chicken (also used seasoned salt with it.) I think you could probably get by with all-purpose flour, but it may have a slightly raw taste if you do that. (Just guessing.) Thank you Noo!