Chicken breast with mushroom sauce
With MEGGLE Creme Cuisine
Ingredients
| 1 kg | Chicken breast |
| 2 TBSP | Vegetable oil |
| 350 g | Chestnut mushrooms |
| 3 | Shallots |
| 3 dl | MEGGLE Creme Cuisine |
| 100 ml | White wine |
| 300 ml | Chicken stock |
| handful | Chopped fresh thyme |
| handful | Chopped parsley |
| Salt/ Black pepper |
Preparation
Step 1
- Wash chicken breast and pat them dry. Cut each piece in half and season with salt and pepper on both sides. Set aside.
- Heat oil in a pan and add finely chopped shallots, cook until translucent.
- Wash and slice the mushrooms. Add to the shallots and sauté for a few minutes.
Step 2
- Pour in the white wine and simmer for about 5 minutes. Gradually add the chicken stock and continue to simmer. Season to taste with salt and pepper .
- If the reduction is too thick, you may want to add more stock.
- Meanwhile, heat the oil in another pan and cook the chicken breasts on both sides.
Step 3
- Add MEGGLE Creme Cuisine to the mushrooms and simmer until the sauce has the desired thickness.
- Finally, add chopped thyme and parsley. Season with salt and pepper.
- Pour the sauce over the breasts and bring to a boil.
- Serve with baked potato wedges.
