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 A Weekday Menu Recipe

 

 

Velvet Chicken     HT  MC  30mins

 

 

Serves 4   Hot  Poultry  Alcohol Main Course   Gluten Wheat Free  Eggless

 

Ingredients

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


 

Instructions


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 

 

Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference.   Click here to go to the chart.

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