Chicken breast with mushroom and wine sauce

If you’re looking for a dish that’s a total crowd-pleaser and makes you feel like a five-star chef without the fuss, this chicken breast with mushroom and wine sauce is your go-to!

Tender chicken, juicy mushrooms, and a rich wine sauce come together to create a mouthwatering combo that’s perfect for any meal. Plus, it’s so easy to make you’ll wonder why you haven’t been cooking it every week.

Serve it with mashed potatoes, rice, or just a side salad, and you’ve got yourself a dinner that’s both classy and comforting.

So grab your pan and let’s get cooking: because this recipe is about to become your new favorite!

Ingredients:

• 4 boneless, skinless chicken breasts
• a bunch of parsley
• 400 ml cooking cream
• 2 tablespoons cornstarch
• 500 g brown champignon mushrooms
• 4 small onions or 2 large ones
• a glass of dry red wine (do not use sweet or semi-sweet wine)
• 4 cloves of garlic
• 50 g butter
• 50 ml olive oil
• salt+pepper

Preparation:

Wash the mushrooms and cut into slices. Peel the onion and cut into slices. Peel the garlic and chop finely.

Wash the chicken breast, then slice each piece in half lengthwise. Place a sheet of cling film over the chicken and gently pound it with a meat mallet until it’s slightly tender. Season both sides with salt and pepper.

In a pot, heat the olive oil and butter together. Once the butter has melted, add the chicken breasts in a single layer (avoid stacking the pieces). Brown them well until they’re golden on both sides. Repeat with all the chicken pieces and set them aside in a dish. Once the chicken is done, in the same pot, without turning off the heat, add the onion and garlic, and sauté them together. If needed, add a little more olive oil (though I didn’t need to). Next, add the mushrooms and stir well. Let them cook, stirring occasionally, until most of the mushroom liquid has evaporated.

Next, pour in the wine and stir, letting it simmer for a few minutes until the liquid reduces. Add the cooking cream and starch, then season with a bit of salt and pepper. Stir everything together and let it cook for a short while until the sauce begins to thicken. Once it’s ready, return the chicken breasts to the pot.

Reduce the heat to low and let everything simmer for a few more minutes. Meanwhile, wash and finely chop the parsley. Add it to the pot, give it a good stir, and let it cook for another couple of minutes. Adjust with a bit more salt and pepper if needed, then turn off the heat.

Allow the flavors to blend for a few minutes, then it’s ready to serve.

If you try the recipe, let me know how you liked it! 😊

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