A Weekday Menu Recipe
Chicken HT MC 30mins
4 Hot Poultry Alcohol Main Course Gluten Wheat
2 tbsp Olive Oil
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
Freshly grated Parmesan Cheese
1. Heat the oil in
a large frying pan, add the chicken and sauté over medium heat until lightly
2. Add the white
wine and salt and pepper and simmer for 10 minutes, or until chicken is cooked
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
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.
Accompaniments: Boiled Rice and Green Beans
Chicken Recipes | General Preparation
& Cooking Times
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