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 A Weekday Menu Recipe



Velvet Chicken     HT  MC  30mins



Serves 4   Hot  Poultry  Alcohol Main Course   Gluten Wheat Free  Eggless



2 tbsp Olive Oil

4  Boneless Chicken Breasts, skinned and cubed
60ml/2fl.oz. White Wine or Fresh Chicken Stock
Salt and Pepper
1 large Onion, chopped
1 Garlic Clove, crushed
400g/14oz Mushrooms, sliced
450ml/15fl.oz. Crème Fraîche

To serve (optional)
Freshly grated Parmesan Cheese



1. Heat the oil in a large frying pan, add the chicken and sauté over medium heat until lightly browned. 


2. Add the white wine and salt and pepper and simmer for 10 minutes, or until chicken is cooked through.

3.  Meanwhile, heat the remaining oil in another frying pan, add the onion and garlic and sauté until just soft.


4. Add the mushrooms to the onion mixture and cook, stirring from time to time, until soft. 


5. Add the cooked chicken and crème frâiche to the mushroom mixture, mix well and cook for a further 5 minutes. 


6. Serve sprinkled with grated Parmesan cheese if using.



Serving suggestions: 

Accompaniments:     Boiled Rice and Green Beans

Dessert:                         Grilled Pineapple




More Chicken Recipes  |  General Preparation & Cooking Times 


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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

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