Prep Time 5 minutes - Total Time 30 minutes - Serves 2
Chicken cooked with garlic, mushrooms, red wine and cream, possibly my new favourite dinner served with creamy buttery mash.
I’ve used breast in this recipe but you could use thighs or alternatively it would go really nice with pork.
2 skinless and boneless chicken breasts.
2 tbsps of flour.
½ tsp of garlic granules.
2 knobs of butter.
150 g of mushroom, sliced.
4 garlic cloves, chopped small.
100 ml red wine,
200 ml of chicken stock.
50 ml of double cream.
2 sprigs of fresh rosemary, roughly chopped.
2 tbsps of mushroom ketchup or Worcestershire sauce.
Fresh parsley, roughly chopped.
Put the flour on a plate, add the garlic granules, season and mix. Take the chicken and slice each breast lengthways through the middle and then coat in the flour.
Preheat a non-stick pan over a high heat for a couple of minutes. Add a nice drizzle of oil and the knobs of butter. Fry the chicken for 3 minutes on each side. Then remove from the pan and place to one side.
Still, on a high heat add another splash of oil and fry the mushrooms for 3-4 minutes so they get a nice colour on them.
Next, turn the heat down to low and add the rosemary and garlic and give that a couple of minutes. Turn the heat to high and add the wine, let that reduce right down, should only take a couple of minutes. Now add the chicken stock and let it reduce slightly for a couple of minutes.
Turn the heat down to a medium and return the chicken back to the pan. Cook for another 7-10 minutes or till cooked through. In this time the sauce will reduce and thicken. When the chicken is done remove it from the pan and place it on one side. Pour in the cream and mushroom ketchup, return the chicken and allow that to reduce for a couple of minutes. Check for seasoning and sprinkle with the parsley and serve with mash and pour yourself a nice glass of wine.