Chicken dairyland

    50 min

    Breadcrumbed chicken with a lovely white wine and mushroom sauce served with anything you like, but here I used potatoes.


    Northamptonshire, England, UK
    1 person made this

    Serves: 2 

    • 1 egg
    • salt and pepper
    • 1 squirt lemon juice
    • 2 splashes milk
    • 1/2 teaspoon Dijon mustard
    • 2 chicken breast fillets
    • 100g breadcrumbs
    • 5 tablespoons olive oil
    • 2 knobs butter
    • 1 garlic clove, crushed
    • 9 closed cup mushrooms, sliced
    • 1 glass white wine
    • 1/2 teaspoon brown sugar
    • 1/2 chicken stock cube
    • 120ml boiling water
    • 1 1/2 teaapoons cornflour

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Whisk egg with salt, pepper, lemon juice, 1 splash of milk and the mustard. Slice the chicken lengthways to get 4 thin slices and coat with the egg mixture. Then coat with the breadcrumbs.
    2. Heat a saucepan with a tablespoon oil and 1 knob butter. Gently fry the garlic and then add the mushrooms. Continue cooking for 10 minutes.
    3. Add the wine with a little salt, pepper, the brown sugar, then a splash of milk and cook for a further 10 minutes.
    4. Heat a frying pan with 4 tablespoons oil and 1 knob butter and add the crumbed chicken; fry, turning occasionally until golden brown.
    5. While the chicken is cooking add the half stock cube, 120ml water and the cornflour (made into paste with a little water) to the sauce. Continues cooking for 10 minutes.
    6. Your sauce should now have a custard like consistancy and be ready to serve up with the chicken and in this case potatoes. decorated with basil. That's it!

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