Mushrooms? Yaaaas. Chicken? Yaaaaas. Creamy white wine sauce? Yaaaaaaaaas yaaaas yaaaas!
Ok, I’ll stop. This dish was sooo hard to photograph but I really wanted to post the recipe so excuse the slightly dodgy looking picture, it doesn’t do it justice. It really is delicious!!
Mushrooms and in garlicy cream sauce have to be my favourite dish ever. This is recipe builds on my existing recipe for garlic cream mushrooms which you can find here.
Butterfly Chicken Breast with White Wine Creamy Mushroom Sauce
2 chicken breasts
1 punnet of mushrooms (I like to use chestnut)
4 cloves garlic
1 small shallot
2 teaspoon butter
1/2 teaspoon oregano
1/2 teaspoon tarragon
1 small bay leaf
Small cup of white wine
1 tablespoon of single cream, or creme fraiche
1 tsp cornflour
Olive oil, for frying
Take your chicken breasts and cut them into butterflies (see guide here). Place in a frying pan on a low heat with half the butter and some oil. Keep turning until cooked through and lightly browned – I like to baste the meat with the butter and oil mix with a teaspoon while cooking (particularly helpful if you didn’t manage to butterfly them evenly like me and need to cook the thicker bits faster).
Make your garlic mushrooms by softening finely chopped shallot, garlic and the mushrooms together in a pan. Once the mushrooms are cooked, add the white wine and reduce down. I like to add a little bit of cornflour at this point just to thicken it up but this is optional. Add your cream and herbs at the end and season to taste, serve over the chicken with some brown rice.