Chicken with wine & mushrooms

Chicken with wine & mushrooms

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(43 ratings)

Prep: 5 mins Cook: 15 mins

Easy

Serves 4
The rich sauce is so tasty you won't want to share it with anyone. Try substituting the chicken for steak for a quick Beef Bourguignon

Nutrition and extra info

  • Easily halved
  • Freezable

Nutrition: per serving

  • kcal216
  • fat5g
  • saturates1g
  • carbs5g
  • sugars2g
  • fibre1g
  • protein35g
  • salt0.99g
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Ingredients

  • 4 skinless chicken breasts
  • 1 tbsp plain flour, seasoned
  • 150ml chicken stock (use ½ a cube)
  • 250g pack chestnut mushroom, halved
  • few thyme sprigs, leaves only

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 150ml red wine
  • 1 tbsp mild olive oil, vegetable oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

Method

  1. Toss the chicken in the flour, then tap off the excess. Mix 1 tsp of the excess flour with a little stock and set aside. Heat the oil in a frying pan, then add the chicken, mushrooms and thyme. Cook over a medium-high heat for about 5 mins, turning the chicken breasts over once until golden.

  2. Lift the chicken out, then set aside. Pour in the wine and the remaining stock and boil for 5 mins or until reduced by half. Add the flour and stock mix, stirring until the sauce thickens a little. Put the chicken back into the pan, along with any juices from the plate, then simmer for 5 mins or until cooked through and the sauce is glossy. Serve with mash.

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Comments, questions and tips

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sugark
23rd May, 2011
5.05
Have made this twice now, a definite favourite in our house. I cook the chicken for longer than recommended though, 10 minutes just doesn't seem long enough to me. But both times it has been delicious, served with baby new potatoes and some mashed swede. Would highly recommend.
xcherrybakewellx
14th Feb, 2011
Would anyone suggest putting some cream into the sauce to make it creamy? Or better left as it is???????
leannusjaynus
3rd Sep, 2010
5.05
This is soooo yummy, did chicken for kids and I had veggie alternative and we all loved it... Defo double the sauce next time but flavour was perfect... Also used button mushrooms :)
leannusjaynus
3rd Sep, 2010
5.05
This is soooo yummy, did chicken for kids and I had veggie alternative and we all loved it... Defo double the sauce next time but flavour was perfect... Also used button mushrooms :)
elleme
24th May, 2010
4.05
I've cooked this more than once - it's so easy but looks like you've made more effort than you have. I always do it with chestnut mushrooms which I don't feel overpower the sauce at all.
strangersong
24th Aug, 2009
4.05
Tasty and easy to make but will double up the sauce next time.
lisel1969
11th Apr, 2009
Tasted lovely but like previous comments have stated, the chicken takes a lot longer to cok than stated in the method.
donna_wowee
26th Jan, 2009
4.05
Nice, looked nothing like the picture, but a lovely meal. Served with mustard mash and veg...yumyum!
pambuck
10th Dec, 2008
great recipe. When printed off fitted easily on one page. Hint for scrumptious maybe your print size is set slightly larger.
tonmilbil
25th Nov, 2008
4.05
So easy to make although the chicken needed a bit longer to cook than what was suggested. Didnt have any thyme so I used dried oregano. Sauce was delicious. Also the dish looks fabulous and people think you have been slaving over a hot stove for hours!

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