Whenever possible, I try to stay away from prepared sauces these days and cook everything fresh; that way, I know exactly what’s in it! So, this is a recipe I created to remind me of those nights in with my parents but without using a single jar 🙂
I used rosemary in this dish because I love it and I have a big bush in the garden. However, you could use any herb you like or even leave it out if you prefer!
I accompanied mine with egg fried rice, since that’s what we always had… But you could pair it up with a pile of mashed potato or any other accompaniment you love.
Chicken & Mushrooms in White Wine Sauce
Diced chicken served in a sauce packed with rich flavours and finished with a dash of cream.
- 2 chicken breasts, diced
- 200g mushrooms
- 1 large leek
- A good splash of worcestershire sauce (optional)
- Medium glass white wine
- 300ml chicken stock
- 1 sprig rosemary
- 2tbsp cornflour
- 2-3 tablespoons double cream
1. Fry the chicken breasts in a little olive oil on a high-med heat until sealed and browned on all sides.2. Trim and wash the leeks thoroughly then slice and add to the pan. Quarter the mushrooms and add these too. Cook until softened.3. Add the worcestershire sauce, if using, and allow to sizzle for a few moments whilst you pour the glass of wine.4. Add the wine, followed by the stock and rosemary and reduce heat to med-low. Allow to simmer for around 10-15 minutes or until the chicken is cooked through.5. Mix the cornflour with a splash of water until a thin paste is formed with no lumps. Add a little at a time to the chicken until the sauce is at the desired thickness; you probably won’t need to add it all, but if you add too much just thin it with a little water again.6. Take the pan off the heat, then add the cream. Stir well to combine and serve.
DetailsPrep time: Cook time: Total time: Yield: 2 servings