Ingredients
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4
-
-
-
-
-
1
-
250
-
1/4
-
1/2
-
1
-
-
-
-
-
Directions
Chicken Breast With White Wine and Mushroom Cream Sauce, A wonderful chicken dish Very easy and very tasty This came from a magazine some time ago , This is a really great recipe, especially for adding your own blend of seasonings! I added some thyme, ground basil leaves, nutmeg, paprika, and garlic powder to the cream sauce and it turned out really yummy! I served it with French bread, crisp asparagus, and rosemary garlic roasted red skin potatoes My boyfriend absolutely loved it 🙂 , It was amazing! I didn’t have any cream on hand or half and half so I started to look and see if I could make my own or substitute something else for it and I read somewhere that i could use condensed milk It doesn’t reduce down or thicken like it should but I just added a touch of corn starch and it was wonderful My husband was practically licking his plate at the end telling me I could make this again anytime I wanted! I served it with a penne pasta and
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Steps
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1
Done
|
Preheat Oven 180c/350f. |
|
2
Done
|
Heat a Large Non Stick Pan Over Medium Heat. |
|
3
Done
|
Brush Chicken With Oil and Rub in Salt and Pepper If Desired. |
|
4
Done
|
Cook Chicken For 1 Minute, Until Golden on Each Side. |
|
5
Done
|
Place Chicken on a Baking Tray and Cook in Oven For 12 - 15 Minutes or Until Cooked Through. |
|
6
Done
|
"white Wine and Mushroom Sauce". |
|
7
Done
|
Add Oil and Mushrooms to the Pan and Cook For 2 Minutes Until Mushrooms Are Softened. |
|
8
Done
|
Add Stock and Wine and Simmer For About 4 Minutes. |
|
9
Done
|
Add Cream and Cook, Stirring For About 10 Minutes or Until the Sauce Has Thickened. |
|
10
Done
|
Pour the Sauce Over the Chicken and Enjoy! |
