About this recipe:This dish is made by pan-frying chicken breasts with mushrooms, then serving it with a sweet wine and cream sauce. It's perfect served over rice, potatoes or pasta.
4 tablespoons plain flour
1 teaspoon salt
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons garlic granules
4 skinless, boneless chicken breast fillets
1 clove garlic, finely chopped
275g fresh mushrooms, sliced
300ml sweet sparkling wine, divided
350ml double cream or as needed
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:45min › Ready in:1hr
Mix together the flour, salt, pepper and garlic granules in a shallow bowl. Press the chicken breasts into the flour mixture to coat well. Set the coated chicken breasts aside on greaseproof paper; do not stack.
Melt the butter in a frying pan over medium heat and cook and stir the mushrooms with 4 tablespoons of the wine until the mushroom juices have been absorbed and the mushrooms are beginning to brown, about 15 minutes. Push the mushrooms to the edge of the frying pan and place the coated chicken breasts into the centre of the pan. Brown the chicken breasts on each side, about 5 minutes per side and pour in the remaining wine. Cover the pan and cook until the chicken is no longer pink inside, about 10 minutes.
Remove the chicken breasts from the pan and arrange on a warmed serving plate. Pour the cream into the frying pan, bring to the boil over medium heat and cook, stirring frequently, until the brown flavour bits on the bottom of the frying pan have dissolved and the sauce has thickened, about 10 minutes. Pour the sauce over the chicken and serve.