About this recipe:An easy but simply delicious recipe for chicken breasts, prawns and mushrooms in a light white wine sauce. Serve alongside your favourite side - rice works a treat - and green veg. You could try adding some of your favourite fresh herbs, as well.
5 tablespoons olive oil, divided
250g sliced fresh mushrooms
1 onion, chopped
2 cloves garlic, chopped
450g large prawns, peeled and deveined
1 1/4 teaspoons salt, divided
4 skinless chicken breast fillets - cut into 2.5cm cubes
3 tablespoons plain flour, divided
60ml dry white wine
ground black pepper to taste
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Method Prep:15min › Cook:25min › Ready in:40min
Heat 1 tablespoon oil in a large frying pan over medium high heat. Saute mushrooms until golden; remove from frying pan with a slotted spoon and set aside.
Add another 2 tablespoons oil to frying pan. Saute onion, garlic and prawns until opaque. Remove from frying pan and add to mushrooms.
In a shallow dish or bowl mix 2 tablespoons flour with 3/4 teaspoon salt. Dredge chicken in flour to coat. Add 1 tablespoon oil to frying pan and saute chicken in oil for 3 to 5 minutes or until no longer pink. Add chicken to mushroom/prawn mixture.
Heat 1 tablespoon oil in frying pan and stir in 1 tablespoon flour. Cook about 30 seconds, stirring constantly, until brown. Stir in wine, 1/2 teaspoon salt and water. Boil for 1 minute.
Reduce heat to medium low and return prawn and chicken mixture to frying pan. Simmer for about 10 minutes, season with pepper and serve.
Can't use onions due to allergy so used same amount of fennel bulb sliced. Some salt needs to be added after cooking as does pepper so be frugal. 120ml wine needs to be cooked down to about a half and then as about 60ml added with 300ml chicken stock. I like rich food so at the end I added a tablespoon heaped of Oyster Sauce (salty)and used a sweet Paprika level tsp on the mix 5 minutes before the end of cooking together with a taablespoon of cream. and I want more after eating.
I served it with a Piadina serving the lumps (meaty bits) in the Piadina halved and coned X2 like a Tapas sauce in a boat separately but could equally be served with chips rice cous cous pancakes; a very adaptable dish. ****** - 08 Feb 2013