Succulent chicken breasts are baked with a lovely, creamy wild mushroom sauce. Serve with a salad or seasonal vegetables.
3 people made this
150ml white wine
2 tablespoons butter
2 shallots, sliced
2 tablespoons minced garlic
200ml double cream
2 tablespoons cornflour
3 tablespoons cold water
350g mixed wild mushrooms, roughly chopped
salt and pepper, to taste
2 tablespoons olive oil
6 chicken breasts
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Method Prep:10min › Cook:50min › Ready in:1hr
Preheat the oven to 170 C / Gas 3.
In a saucepan over a medium heat, bring the wine to a simmer and reduce by half. Add the butter, shallot and garlic and cook for 2 minutes. Add the cream, warming through before adding the cornflour dissolved in cold water. Add the wild mushrooms and stir slowly over a low heat to thicken for 7 minutes. Season well.
In a frying pan over a medium heat, warm the oil and brown the chicken breasts on all sides. Arrange in a baking dish and pour the sauce over.
Bake in the preheated oven for 25 to 35 minutes or until the chicken is no longer pink in the centre. Remove from the oven and serve.