You may also like
Categories:
chicken breasts olive oil salt butter garlic mushrooms green spring onions white wine chicken cream cornstarch salt
Viewed: 9 - Published at: 6 years agoIngredients
- 2 skinless chicken breasts
- 1 tablespoon olive oil
- salt & freshly ground black pepper
- 1 tablespoon butter
- 1 teaspoon minced garlic
- 200 g mushrooms, sliced
- 2 green spring onions, sliced
- 14 cup white wine
- 12 cup chicken stock
- 12 cup cream
- 12 tablespoon cornstarch (dissolved in little bit of water)
- salt & freshly ground black pepper
Method
- Brush the chicken breasts with some olive oil and season with salt and pepper.
- Grill the breasts.
- While they are cooking, melt butter over low heat (do not brown).
- Add minced garlic, mushrooms; cook for about 3 to 4 minutes until all the mushrooms become soft.
- Add spring onions; cook for about 1 minute.
- Add white wine, chicken stock, and cream, simmer over low heat for about 6 minutes.
- Add corn starch (which dissolved in little water) to make sauce thicker.
- Cook continuously until sauce gets thicker and creamy.
- Sprinkle with a little salt and pepper and, if desired, to give it a little more taste, mix in just a little chicken stock.
- Pour over the grilled chicken breasts.
- (We had this with roast potatoes seasoned with curry powder and some steamed vegetables!
- ).
