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Member recipe

White Wine & Mushroom Chicken

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Serves 2

Chicken with a creamy white wine & button mushroom sauce

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  • 2 boneless, skinless chicken breasts
  • 1/2 lemon, juiced
  • 2 garlic cloves, crushed
  • 2 shallots, chopped
  • 100ml dry white wine
  • 200g button mushrooms, halved or quartered if large
  • 200g creme fraiche
  • 1 tsp fresh thyme
  • 2 tbsp olive oil


    1. Preheat 1 tbsp oil in a high sided pan. Cook the shallots and garlic over a medium heat until they have become soft but not brown.
    2. Add the mushrooms and cook until lightly browned.
    3. Add the lemon and white wine and turn up the heat. Simmer until the white wine has reduced by half.
    4. Turn down the heat and stir in the cream fraiche and thyme.
    5. Add the remaining oil to a shallow pan on a high heat. Score the chicken breasts and cook until browned on each side.
    6. Transfer chicken to a baking tray and pour over the mushroom sauce. Cook for approximately 30mins at 200C/ fan 180C or until chicken is cooked through.

Comments, questions and tips

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7th Mar, 2015
I changed this by not baking and chopping the chicken up really small. I also added green pepper into the frying of the chicken. I used 150ml of creme fraiche and I think that half a lemon is way too much. I would use just a couple of dashes of lemon juice next time.
18th Feb, 2017
Is this able to be frozen?
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