Chicken with wine & mushrooms

Chicken with wine & mushrooms

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(57 ratings)

Prep: 5 mins Cook: 15 mins


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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  • 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


    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…


  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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18th Nov, 2007
I make this recipe quite often, using closed cup mushrooms instead. Really tasty, low fat and quick to make. Would definately recommend.
15th Nov, 2007
I used skinless chicken for a lot less fat and quicker cooking, really good
14th Nov, 2007
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.
11th Nov, 2007
Really quick and easy - would make again. Agree that button mushrooms are better (and alot easier to get hold of at the supermarket).
10th Nov, 2007
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.
1st Nov, 2007
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.
1st Nov, 2007
This was great for a quick but special meal. Made with ordinary button mushrooms as chestnut mushrooms not available.


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