About this recipe:This is a sensational sauce that is made entirely from scratch, but couldn't be simpler to make. Rich in flavour, it has a beautiful creaminess that pairs perfectly with pasta. You can also serve it with rice. This will become a staple recipe in your supper routine!
1 1/2 tablespoons butter, divided
1 large onion, sliced
1 garlic clove, crushed
200g button or crimini mushrooms, stalks removed and sliced
200g shiitake mushrooms, stalks removed and sliced
1/2 tablespoon olive oil
2 skinless chicken breast fillets
125ml dry white wine
125ml vegetable stock
salt and pepper to taste
2 egg yolks
1 tablespoon plain flour
1 tablespoon flat-leaf parsley
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Method Prep:15min › Cook:40min › Ready in:55min
Place heavy-bottomed frying pan over a medium heat and add 1 tablespoon of butter and allow to melt in the pan. Add the onion and garlic and allow it to soften, but not brown. Once soft add the button or crimini mushrooms to the pan and allow them to sauté for a while, then add the shiitakes to the pan and finish the two off together. This should take about 10 minutes in total.
Remove the mushroom mix from the frying pan and set aside in a bowl, leaving some of the now flavoured butter behind. To the frying pan now add the remaining 1/2 tablespoon of butter and the 1/2 tablespoon of olive oil. Once hot add the chicken breasts to the frying pan and seal the chicken breasts on both sides to a nice golden brown, approximately 5 minutes.
Once sealed, add the wine and the stock to the pan and move the chicken breasts around, coating them well. The butter, wine and stock will come together with the chicken's juices to make a beautiful sauce. Allow some of the alcohol to cook out of the wine before seasoning with salt and black pepper and half-cover with a saucepan lid. Allow the chicken to cook for a further 10 minutes, coming back to turn the chicken and baste it with the sauce to keep it moist and tender.
Add the two egg yolks to 125ml of the cream and mix well with a whisk, frothing it slightly, but not whipping it. In a seperate bowl have the rest of the cream.
Once the chicken is cooked, remove from the frying pan and allow it to rest on a board until needed. To the remaining sauce add the cream and egg mix, and return the mushrooms back to the pan. Stir through, coating the mushrooms for about 1 minute then add the rest of the cream and sprinkle in the flour, stirring well. Bring the mix back to the boil and simmer for 5 minutes, taste for seasoning and add more if required.
While the sauce is simmering come back to your now rested chicken breasts. Dice them into 1 1/2 centimetre cubes and add them to the sauce once it has started to thicken. Make sure any juices that come out of the chicken go into the mix too.
Stir all the ingredients over a medium heat until the sauce has thickened nicely, but not completely reduced. It should be thick and creamy so that it coats pasta or matches the consistency of a good risotto.
Serve the chicken and mushroom sauce on fresh fettuccine or add it at the last minute to rice and stir through for one of the best flavour combinations I've yet to encounter. Serve hot with fresh parsley to garnish. Bon Appetit!!
Try different varieties
Feel free to experiment with which mushrooms you use. You could use portabellini, oyster, what ever your palette desires.
Garnish with freshly ground black pepper, some shaved Parmesan and fresh parsley. It adds further flavour and great colour for a beautiful, simply presented dish.