Chicken with wine & mushrooms

Chicken with wine & mushrooms

By Good Food
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(54 ratings)
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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.

  • Recipe Tip

    Remove the skin for a lower fat meal

    If you take the skin off chicken before cooking, it dramatically cuts the saturated fat content. Removing the skin also shaves 10 minutes off the cooking time.

  • Recipe Tip

    Try it with steak

    Quick beef Bourguigonne. Pat 4 x 140g sirloin steaks in the flour and sear for 2 mins on either side. Set aside to rest, then add the mushrooms, plus 4 chopped rashers streaky bacon and a handful peeled pearl onions or shallots. Fry for 5 mins. Add the wine and beef stock; reduce and thicken with the flour mix. Thickly slice steak; add any juices to the pan. Stir the steak through the sauce.

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Comments, questions and tips

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melanie85
18th Nov, 2007
5.05
I make this recipe quite often, using closed cup mushrooms instead. Really tasty, low fat and quick to make. Would definately recommend.
jillbrain
15th Nov, 2007
4.05
I used skinless chicken for a lot less fat and quicker cooking, really good
suzyjnz
14th Nov, 2007
4.05
This recipe was enjoyed by all the family. I used a mix of mushrooms, button and flat which gave a good look. Absolutely make again.
beckie
11th Nov, 2007
4.05
Really quick and easy - would make again. Agree that button mushrooms are better (and alot easier to get hold of at the supermarket).
phildelahaye
10th Nov, 2007
2.05
I didn't like the textures - Personally I think this sort of recipe is nicer with long slow cooking in a casserole, it was all a bit chewy cooked using this method.
grymish
1st Nov, 2007
4.05
I'd have to say that I'd recommend using button mushrooms - it was nice but the wine was overpowered by the taste of the chesnut mushrooms.
Honeygran
1st Nov, 2007
5.05
This was great for a quick but special meal. Made with ordinary button mushrooms as chestnut mushrooms not available.

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