Chicken with a Creamy Mushroom Sauce

By gtbalm

CALS: 377kcals/1572kJ
CARBS: 5g
SUGARS: 1.8g
FAT: 22g
SAT FAT:8g
SALT: 0.6g
FIBER: 1.5g

Ingredients

• 3 tbsp olive oil
• 1 tbsp butter
• 7 oz (200g) button mushrooms (sliced)
• 1 onion (finely chopped)
• 2 garlic cloves (finely chopped)
• 1 heaping tbsp all-purpose flour
• salt
• 1 lb chicken breasts cut into 1in(3cm) pieces
• 1/2 cup white wine (optional)
• 3/4 cup chicken stock (see chicken stock recipe)
• 1 tbsp finely chopped sage leaves
• 3 tbsp heavy cream

Preparation

Step 1

Heat 1 tbsp of the olive oil and the butter in a large, deep-sided frying pan. Cook the mushrooms for 5 minutes until they start to brown. Add the onion and cook for 2-3 minutes until it softens.
Add the garlic, cook for 1 minute, then remove the vegetables from the pan. Wipe the pan clean with paper towels.

Heat the remaining 2 tbsp of oil in the pan. Season the flower with salt. Toss the chicken in the flour, shaking off excess. Cook the chicken for 8-10 minutes, turning, until golden all over. Add the wind (if using), stock, and sage and bring to a boil.

Add the mushroom mixture and simmer for 5 minutes, stirring occasionally, until the sauce starts to reduce. Add the cream and cook for 2-3 minutes until the chicken is cooked and the sauce is thick and creamy.

*If cooking for young children, you can replace the wine with extra chicken stock.