Chicken with Mushroom Sauce

    Chicken with Mushroom Sauce


    46 people made this

    About this recipe: An elegant dish that can be enjoyed with company or for a typical weeknight. Crumbed chicken breasts are pan-fried and served with a white wine and mushroom sauce.

    Serves: 4 

    • 55g dried breadcrumbs
    • 4 tablespoons plain flour, divided
    • 250ml ice water
    • 450g skinless, boneless chicken breasts
    • 4 tablespoons olive oil
    • 75g fresh sliced mushrooms
    • 125ml chicken stock
    • 125ml white wine
    • 60g grated mozzarella cheese

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. In a shallow dish, combine breadcrumbs and 3 tablespoons flour. Dip chicken into ice water, then dredge through crumb mixture.
    2. In a medium frying pan, heat oil over medium high heat. Add chicken and cook until both sides are lightly browned and the juices run clear. Remove chicken from frying pan and set aside, keeping warm.
    3. To same frying pan, add mushrooms and saute. Sprinkle with remaining flour and stir quickly to mix together. Add stock and wine and let simmer, stirring, until thickened, about 2 minutes.
    4. Return chicken to the frying pan. Top with cheese. Cover and cook until cheese is melted.

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