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Recipe by Leon Mayne

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1. Melt the butter with the olive oil in a large pan with a lid and stir fry the mushrooms over a medium heat for 3 minutes until slightly softened.
2. Add the white wine and boil off the alcohol and reduce over a high heat for about 5 minutes.
3. Add the red pesto and the chopped chilli and stir to combine. Add the creme fraiche and stir until fully melted.
4. Add the chicken to the pan and stir to ensure the meat is coated. Reduce the heat to a simmer and cover.
5. Cook for 20 - 25 minutes or until the chicken is cooked through. Sprinkle with the chopped chives (if using) and serve with rice.

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• steve147

  16 March 2008

  steve147 rated and commented on this recipe

  

  Really tasty and very easy to make will be putting this into my favourites

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Ingredients

• 25g butter
• 1 tbsp olive oil
• 150g mushrooms, sliced
• Half a glass of white wine
• 2 tbsp red pesto
• 1 green finger chilli, deseeded and finely chopped
• 200ml creme fraiche
• 400g chicken breast or thigh meat, cut into strips
• 1 tbsp chives, finely chopped (optional)

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Serves 2

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Ingredients

• 25g butter
• 1 tbsp olive oil
• 150g mushrooms, sliced
• Half a glass of white wine
• 2 tbsp red pesto
• 1 green finger chilli, deseeded and finely chopped
• 200ml creme fraiche
• 400g chicken breast or thigh meat, cut into strips
• 1 tbsp chives, finely chopped (optional)

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