Chicken Breast With White Wine and Mushroom Cream Sauce
At a Glance
- Prep
- 20 minutes
- Cook
- 15 minutes
- Total
- 35 minutes
- Servings
- 4 serving(s)
Categories
- Chicken Breast
- Main Course
- Australian
- Baked
- Sautéed
Dietary
- Very Low Carb
Allergens
- Milk
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Make and share this Chicken Breast With White Wine and Mushroom Cream Sauce recipe from Food.com.
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Equipment
Large nonstick pan, Baking tray, Oven
Ingredients
- 4 chicken breasts, trimmed
- olive oil, for brushing
- salt (optional)
- pepper (optional)
- 1 tablespoon olive oil
- 250 g button mushrooms
- 1/4 cup dry white wine
- 1/2 cup chicken stock
- 1 cup cream
Instructions
Preheat oven 180C/350°F.
Heat a large non stick pan over medium heat.
Brush chicken with oil and rub in salt and pepper if desired.
Cook chicken for 1 minute, until golden on each side.
Place chicken on a baking tray and cook in oven for 12 - 15 minutes or until cooked through.
"White wine and mushroom sauce".
Add oil and mushrooms to the pan and cook for 2 minutes until mushrooms are softened.
Add stock and wine and simmer for about 4 minutes.
Add cream and cook, stirring for about 10 minutes or until the sauce has thickened.
Pour the sauce over the chicken and enjoy!
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