Chicken dairyland
50 min
Breadcrumbed chicken with a lovely white wine and mushroom sauce served with anything you like, but here I used potatoes.
1 person made this
Ingredients
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
Method
Prep:10min ›
Cook:40min ›
Ready in:50min
- 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.
- 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.
- Add the wine with a little salt, pepper, the brown sugar, then a splash of milk and cook for a further 10 minutes.
- Heat a frying pan with 4 tablespoons oil and 1 knob butter and add the crumbed chicken; fry, turning occasionally until golden brown.
- 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.
- 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!
